UNIVERSITY  OF 
ILLINOIS  LIBRARY 
AT  URBANA  CHAMPAIGN 
OAK  STREET 
LIBRARY  F ACILITY 


JEWEL  COOK  BOOK 

A COMPENDIUM  OF 

USEFUL  INFORMATION 

Pertaining  to  Every  Branch  of  Domestic  Economy . 


A MANUAL  FOR  EVERY  HOUSEHOLD, 

ALSO 

A BOOK  OF  KNOWLEDGE 

AND 

GUIDE  TO  RAPID  WEALTH. 


COOK  BOOK  PREPARED  BY 

MRS.  ELLA  J.  WELLS 

REVISED  AND  ENLARGED  BY 

MISS  BESSIE  R.  BURTON 

BOOK  OF  KNOWLEDGE  PREPARED  BY 

EDWIN  J.  SAILS,  Chemist 


WITH  NUMEROUS  ILLUSTRATIONS. 


CHICAGO  : 

JEWELL  & CO.,  Publishers, 
1890. 


COPYRIGHT, 

1890, 

By  Jewell  & Co. 


PREFACE. 


Perhaps  one  can  say  that  the  subject  of  Cookery  has  never 
iceived  so  much  and  so  intelligent  attention  as  at  the  present 
.me.  Not  that  more  people  have  deliberately  concluded  that 
>lxe  wisdom  of  the  ages  is  to  “live  to  eat,”  but  a great  many 
careful  observers  and  close  thinkers  are  convinced  that  the 
height  of  human  wisdom  is  to  “eat  to  live.”  Famous  Cooks 
receive  higher  salaries  than  learned  College  Professors.  The 
convictions  of  the  older  philosophers,  and  the  rythm  of  earth’s 
sweetest  poet’s  are  alike  forgotten  when  placed  side  by  side 
with  the  attractions  of  a fragrant  roast,  or  an  appetizing  joint. 
A new  and  improved  recipe,  tested  and  approved  by  a noted 
cook,  recieves  more  attention  than  the  discovery  of  an  asteroid, 
or  a theory  of  creatiorf.  And  there  is  reason  for  the  choice. 
The  perfection  of  brain  and  body  are  equally  dependend  on  the 
perfection  of  the  food  consumed,  and  its  method  of  prepara- 
tion. The  vast  number  of  dyspeptics  who  make  a travesty  of 
life  and  living  are  proof  positive  that  there  is  still  room  for 
improvement  in  cooking. 

And  so  it  is  that  there  are  Cook  Books,  and  Cook  Books  of 
all  sizes,  shapes,  claims  and  pretentions — Cook  Books  every- 
where— and  at  prices  that  range  from  “Take  one,”  to  figures 
that  startle  the  would  be  purchaser.  Amidst  this  vast  number 
of  books  we  trust  there  is  a place  for  the  present  volume  and 
that  it  will  receive  a friendly  greeting  from  a goodly  number 
of  the  careful  intelligent  cooks  who  are  so  intimately  associated 
with  the  health  and  happiness  of  our  homes.  Never  was  there 
a time  when  so  much  attention  has  been  given  to  the  plain 
practical  demands  of  every  day  life,  and  a cook  book  designed 
for  the  people  at  large,  containing  the  theories  of  m “ mmks, * 


nor  the  death  dealing  concoctions  of  any  embryo  professionals, 
ought  to  be,  and  we  believe  will  be  acceptable  in  any  intelligent 
household. 

The  present  volume  is  made  up  of  tested  recipes  and  is 
designed  for  use.  Herein  will  be  found  much  information  that 
will  interest  every  house-keeper.  For  those  who  desire,  full 
directions  are  given  for  making  the  best  Bread,  Pastry,  Soups, 
Preserves,  Pickles,  Sauces,  and  Condiments.  The  most  ap- 
proved methods  for  cooking  all  kinds  of  Meats,  Fish,  Fowls  and 
Vegetables  are  clearly  explained,  and  the  secrets  of  making 
delicious  Confectionery  and  the  richest  Ice  Creams  are  herein 
jnen  to  all  who  will  read. 

The  subject  of  carving  is  very  carefully  treated  and  very 
fully  illustrated.  No  subject  connected  with  house-hold  man- 
ners and  accomplishments  deserves  so  much  attention,  and 
scarcely  any  one  receives  so  little  attention  as  carving.  The 
instruction  and  the  illustrations  herein  given,  if  carefully 
heeded,  will  transform  the  most  awkward  wielder  of  the  knife 
and  fork,  into  a personation  of  ease  and  elegance. 

The  Book  of  Knowledge  and  Reliable  Recipes — which  is  a 
part  of  this  volume,  gives  more  than  a thousand  ways  of  getting 
rich.  These  recipes  are  of  the  highest  interest  alike  to  the 
Matron  and  Maid,  whether  looking  for  the  useful  and  the 
pleasing  in  the  home,  or  for  beauty  and  attraction  in  form  and 
feature,  to  the  Man  who  is  searching  for  dollars,  and  the  Boy 
who  is  interested  in  fish  and  game,  or  in  business  experiments. 

This  is  perhaps  the  most  valuable  compilation  of  Recipes 
ever  given  to  the  public. 


INDEX. 


BEEAD  AND  BEEAKFAST 
DISHES. 

PAGE. 

Yeast...™—.. « — 130 

Plain  White  Family  Breads 130 

Graham  Bread 131 

Boston  Brown  Bread - 131 

Corn  Bread £ - 132 

Steamed  Brown  Bread- - 132 

Parker  House  Rolls. - 132 

French  Rolls- - - 132 

Buns - 133 

Biscuits 133 

To  Make  Rusks 133 

Sweet  Milk  Gems- - 134 

Breakfast  Gems........— 134 

Graham  Breakfast  Cakes. - 134 

Buckwheat  Cakes..- - 134 

Flannel  Cakes - 135 

Rice  Griddle  Cakes- - 136 


French  Pancakes-....™-.. 
Pancakes  ™ 


Bread  Fritters- — — - 

Quick  Sally  Lunn 

Breakfast  Cake..... 

Quick  Waffles. 

Johnny  Cake. 

Mush. 


— «... 


. 136 
. 136 
. 136 
, 137 
. 137 
, 1S7 
. 137 
137 


Corn  Mush- 
Graham  ] 

OAKB& 

White  Lady  Cake™™ - 

Maear 


. 138 
138 


, 180 

, 180 
. 181 


TU  Make  loin*  ter  Cakes.  - 

Leaf  Cake- 


. 181 
. 182 


Bloh  Bride  Cake. 


PAGE. 

Oocoanut  Cup  Cake...— 185 

Cocoanut  Drops — 185 

Citron  Heart  Cakes....—.—  186 
Imperial  Cakes....—.—.—.—  186 

Plum  Cakes 186 

Gold  and  Silver  Cakes——.  187 
To  Make  Small  Sponge  Cakes—  187 
Lemon  Cheese  Cakes—....—.  188 

Snow  Cakes 188 

Tilden  Cakes. — —..™—  188 

Corn  Starch  Cakes....™....— .™—  188 

Birthday  Cakes — ™™™—  189 

Naples  Biscuit 189 

Cake  Trifles — T..rr..  189 

Savoy  Cake..- ™™.™— ™ 189 

Composition  Cake. T-,lltl,  190 

Almond  Cream  Cake-™™—™ — 190 

Ice-Cream  Cake 190 

Economical  Cake-.™™ — 191 
Delicate  Cake....—.....—.  191 

Orange  Cake..—™... ....  191 

Jelly  Kiraft* ,,  192 

Fig  Cairft jg2 

Fried  T 192 

Coooanut  Kisses——.—  292 

California  193 

White  Mountain  193 

Lemon  Cake 193 

Strawberry  Short  Cake-.™..—  293 
Marble  Cake...™ - 294 

Nelly’s  Chocolate  Cake.—™™™.  294 

Rice  - , 395 

***» 295 

Sponge  — - ii,i.  , 196 

Doughnuts - „™™.,.., 295 

Coffee  -----  198 

39g 

Soft  Ginger  298 

Sweet  Strawberry  Short  Ota™  m 

Ginger  H***. i , r 298 

Ribbon  397 

***r**n ,-rr~,,-  wr 

CfUllSBW  , 


it 


INDEX ; 


COSMETIQUES. 


PAGB. 

Complexion  Wash. ™....™.-  245 

To  Clear  a Tanned  Skin...™ - 245 

Gil  to  Make  the  Hair  Curl 245 

Wrinkles  in  the  Skin-..™...........-  245 

Pearl  Water  for  the  Face..... — 246 

Pearl  Dentifrice — ......—  246 

Wash  for  a Blotched  Face — 246 

Face  Powder - — . - 246 

Bandoline - 246 

A Good  Wash  for  the  Hair.........™  247 

DRINKS. 

To  Make  Green  Tea 232 

To  Make  Black  Tea — Make  as  di- 
rected for  Green 232 

Iced  Tea - 232 

Coffee 233 

Chocolate 233 

Lemon  Syrup 233 

Strawberry  Syrup 234 

Raspberry  Syrup 234 

Strawberry  Sherbet 234 

Raspberry  Vinegar 235 

Lemonade 235 

Egg-Nog 235 

Raisin  Wine 235 

Currant  Wine 236 

Ginger  Wine 236 

Fine  Milk  Punch 236 

Claret  Cup 237 

Roman  Punch 237 

Cream  Nectar 237 

Red  Currant  Cordial 237 

Elderberry  Syrup ..  238 


DESSERT  and  TEA  DISHES. 


Boiled  Custard........... 199 

Lemon  Custard 199 

Snow  Custard - 199 

Tapioca  Custard - 200 

Blanc  Mange 201 

Rice  Blanc  Mange : 201 

Apple  Trifle ..  202 

Lemon  Trifle ....— 202 

Floating  Island.....—— 203 

Apple  Snow...™ 203 

Tropical  8now .203 

Swiss  Cream 204 

Italian  Cream .. 204 

Whipped  Cream 204 

Tipsy  Cake 205 

Pyramids..™. 205 


PAW 


An  Excellent  Dessert 205 

Apple  Fritters 206 

Jelly  Cake  Fritters ™..™~™  206 

Black  Meringue 206 

Charlotte  Russe....™ — 207 

Jellied  Grapes. - 297 

Jelly  and  Custard — — ™.™ 207 

Lemon  Toast 207 

Dish  of  Snowwhipped  Cream™—  208 

Omelet  for  Dessert ......™~..™.  208 

Jelly  Fritters — — — ...  209 

FISH. 

Boiled  Salmon - 84 

. Broiled  Salmon 34 

Baked  Salmon - — — ...  34 

Salmon  Trout 35 

Spiced  Salmon  (Pickled) 35 

Salmon  and  Caper  Sauce...............  36 

Salmon  Cutlets - 36 

Dried  or  Smoked  Salmon 36 

Boiled  Cod . 37 

Cod  Pie 37 

Dried  Codfish 37 

Stewed  Salt  Cod 37 

Codfish  Cakes 33 

Boiled  Bass 38 

Fried  Bass - 38 

To  Fry  or  Boil  Fish  Properly.. 39 

Baked  Black  Bass 39 

Broiled  Mackerel 39 

Salt  Mackerel  with  Cream  Sauce 40 

Boiled  Eels 41 

Fricassed  Eels 41 

Fried  Eels . - 41 

Collared  Eels 41 

Fried  Trout 42 

Trout  in  Jelly  (or  other  Fish) 42 

Boiled  Trout 42 

Broiled  Trout 43 

Baked  Haddock 43 

Curried  Haddock 43 

Fricassed  Haddock ;. 44 

Broiled  White  Fish  (Fresh) 44 

Baked  White  Fish 44 

To  Choose  Lobsters 45 

Boiled  Lobsters 45 

Curried  Lobsters ...... 45 

Lobster  Chowder 45 

Chowder 46 

To  Fry  Smelts 46 

Red  Herrings  or  Y armouth  Bloaters  47 
Rolled  Fish 47 


Oysters  on  the  Shell.™...™ ™.„  47 


INDEX. 


ill 


pm 

fatten  Stewed  with  Milk — ™ 48 

Oysters  Fried  in  Butter...™. — 48 

Oyster*  Scalloped.—.™— 48 

Oysteii  Frtt4 49 
Oyster  Patties...™....™....———..  49 

(praters  Broiled....™.. — — 50 

Glam  Fritters 50 

CUms,  Soft  Shelled....™——...  50 

To  Broil  Soft  Shell  Glams™™......  50 

dam  OhowderM..MMM...MM.M.M. 51 

ICES,  ICE-CREAM,  CANDY. 

Ofcnrant  Ise — . — 226 

Strawberry  or  Raspberry  Ice 226 

Orange  and  Lemon  Ices 226 

Ioe-Crsam- - — 226 

V&nlllA  or  Lemon  Ice-cream 227 

Strawberry  Ice-cream 227 

Chocolate  Ice-cream....™ - 227 

Cream  Candies — .— 228 

Pineapple  Ice-cream- 228 

Italian  Cream.....™ — 229 

To  Make  Barley  Sugar 229 

JJto  Make  Rverton  Toffy 230 

'Coooanut  Drops — 230 

Molasses  Candy — 230 

Chocolate  Caramels — 230 

Lemon  Candy........™ 231 

INVALID  COOKERY. 

Port  Wine  Jelly 239 

Tapioca  Jelly .. 239 

Arrowroot  Wine  Jelly- - 239 

Jellied  Chicken - 239 

Ohloken  Broth — ...— 240 

To  Make  Cruel 240 

Barley  Water 241 

Arrowroot  Blanc  Mange - 241 

Lemonade  for  Invalids — 241 

Mutton  Broth 242 

Flax  Seed  Lemonade - 242 

Arrowroot 242 

Stewed  Rabbits  in  Milk 243 

Slippery  Elm  Bark  Tea — « 243 

Beef  Tea 243 

Egg  Wine 243 

Toast  Water — — 244 

Onion  Gruel - .... - 244 

MEATS. 

Roast  Beef,....™., 62 

Bound  of  Beef  Boiled- 52 

tewr  MM,  or  Owned  Beet _ « 


To  Boll  Corned  Beef... 

A Nice  Way  to  Serve  Cold  Beef- 
Spiced  Beef.. 


PAGE. 


Broiled  Beefsteak 

Fried  Beefsteak ....... 

Beefsteak  Pie — 

Boiled  Leg  of  Mutton-.....™...™ 
Roast  Loin  of  Mutton....—— 
Broiled  Mutton  Chops....™.....™. 

Mution  Chop,  Fried 

Roast  Forequarter  of  Lamb 

Lambs'  Sweet  Breads — — — 

To  Roast  Veal - - 

Veal  Cutlets — .. 

Stuffed  Fillet  of  Veal  with  Bacon- 

Veal  Cake - - .. 

Veal  Pie 

Boiled  Calf’s  Head 

Calf  s Head  Cheese 

Boiled  Calf’s  Feet,  Parsley  and 

Butter .. 

Calf  s Liver  and  Bacon 

Sweet  Breads - 

Egged  Veal  Hash 

Roast  Beef  with  Yorkshire  Pudding 

Beef  Heart,  Baked  or  Roasted 

Beef  Kidney - - 

Rolled  Beef....™.— 

Boiled  Tongue...— ....... 

Fricassed  Tripe — .... 

Broiled  Tripe —....— — . 

Roast  Rabbit 

Stewed  Rabbit,  Larded 

Fricassed  Rabbit — . 

A Pretty  Dish  of  Venison..—.— 

To  Boil  Venison  Steaks. — 

Beeksteak  and  Kidney  Pudding... 

BREAKFAST  DISHES. 

Hashed  Cold  Meat Tll„ 

Potato  and  Beef  Hash 11tn 

Dried  Beef. - . 

Chicken  Cutlets — .... 

Beef  Patties .. ... 

Jellied  Veal.... — 

Rice  and  Meat  Croquettes r,„,l 

American  Toast - , 


Meat  and  Potatoes- 
Breaded  Sausages... 
Ham  Croquettes.. 


A Nice  Breakfast  Dish- 

Chicken  in  Jelly — — , 

A Good  Di&lww™*-— „ 


SaSSSS  S S 2 8 8 S 8 S 3 3 3 3 S S 5 S 2 2 £ 


!▼ 


INDEX. 


MISCELLANEOUS. 

PAG*. 

An  Excellent  Hard  Soap...-.™™.  248 

To  Wash  Woolen  Blankets. ™ 248 

For  Clothes  that  Fade...—.... 249 

Lamp  Wicks - 249 

To  Make  Old  Crape  Look  Nearly 

Equal  to  New - — 249 

A Cement  for  Stoves. — 249 

To  Clean  Kid  Gloves 250 

Stains  and  Spots - — . 250 

To  Remove  Grease  Spots 251 

Stains  on  Marble 251 

Paint  or  Varnish 252 

To  Remove  Ink  from  Carpets — 252 

To  Remove  Ink  from  Paper. — . 252 

Feed  for  Canary  Birds. 252 

Ink  on  Rosewood  or  Mahogany..—  258 

Coal  Fire - — 253 

Polish  for  Bright  Stoves  and  Steel 

Articles - 253 

To  Prevent  Pomps  from  Freezing...  253 

To  Keep  Starch  from  Sticking 253 

To  Keep  off  Mosquitoes— — . 254 

To  Brighten  Gilt  Frames...— 254 

To  Make  Hens  Lay  in  Winter 254 

To  Preserve  Steel  Pens. - 254 

Mice - - 254 

Camphor — — — 255 

To  Clean  Combs .— 255 

For  Cleaning  Jewelry — 255 

For  Washing  Silver  and  Silverware  255 
For  Washing  Glass  and  Glassware..  256 

Insects  and  Vermin— 256 

Moths  in  Carpets. — — 257 

Smooth  Sadirons..— 257 

To  Sweeten  Meat — . 257 

Stove  Polish. 257 

Cleaning  White  Paint.™ 258 

To  Cleanse  the  Inside  of  Jars.....—  258 

Furniture  Polish — ™— — 25$ 

Squeaking  Doors — — . 25$ 

For  Cleaning  Mirrors — — . 258 

To  Soften  Putty. 258 

To  Remove  Stains  from  Mattresses.  259 

Kalsomining—— — 259 

Papering  Whitewashed  Walls.....—  259 

How  to  Clean  Corsets 260 

To  Clean  Hahtertrafces 260 

How  to  Wash  Flannels.———..  269 
Cleaning  La— 291 

New  Kettles— — 261 

Te  Keep  Flies  off  Gilt  Frames - 291 

Xe  Prevent  Knives  fire m Rusting...  291 


flog 

Cement  Ibr  Glassware—.. 263 

Waterproof  Paper.——.——  262 
Recipe  for  Violet  Ink———  262 

Perspiration — ™— — — 262 

Renewing  Old  Kid  Gloves^.™—  263 

Cologne  Water. — . 263 

To  Cleanse  a Sponge— — 263 

Icy  Windows 263 

To  Remove  Blood  from  Cloth 263 

Camphor  Ice—™——.™.—  264 

Starch  Polish....™........ — ....  264 

To  Clean  Feathers....— 264 

To  Test  Nutmegs—..™...—.—.  264 

To  Clean  Mica.——. _ 264 

To  Soften  Hard  Water 264 

To  Destroy  Vermin  in  the  Hair......  265 

To  Remove  Bruises  from  Furniture  265 

Pearl  Smelling  Salts — .....  265 

Pounded  Glass 265 

Polish  for  Boots 265 

To  Clean  Plate 266 

To  Clean  Decanters 266 

Spots  on  Towels  and  Hosiery 266 

Croup .. ,..  267 

Poison  Ivy  or  Oak—...— 267 

Convulsion  Fits .....— 268 

Burns  and  Scalds — — ... ...  268 

Cuts. 268 

Cold  on  the  Chest . 268 

Bleeding  from  the  Nose — 268 

Chilblains..— — . 269 

To  Cure  a Sting  of  Bee  or  Wasp......  270 

For  Toothache. — 270 

Choking. — 270 

Excellent  Carminative  Powder  for 

Flatulent  Infants — •— M— . 270 

Cubeb  Berries  for  Catarrh...™.—  271 

Diarrhoea 271 

For  Sick  Room.....— 271 
Bites  of  Dogs..— .— — .™— — 272 
Measles  and  Scarlatina——  272 

Stye  in  the  Eye. — — — 272, 

For  Constipation...— 273 " 

Leanness—.——  — 273 

Superfluous  Hairs 273 

The  Breath—™—.——  274 
The  Quinine  Cure  for  Drunkenness  274 

For  Sore  Throat — ™ 274 

A Good  Cure  for  Colds™——  274 

To  Stop  Bleeding — 27$ 

A Health  Appetiser.— — . 271 

Te  Item ere  Meeeterutloa  from 


XNDJBUL 


ShmIIm 


To  Coro  Toothache——— 

For  Fetoa 

Excellent  Deodorisers.. 

To  Cure  a 1 
To  Cure  a Whitlow.. 

Tape  Wormi~ 


.976 
. 276 
, 276 
, 276 
, 277 
. 277 

For  a Caked  Breast~~~~~.~~~.~~  277 
Remedy  for  Blistered  Feet——  277 

Relief  for  Asthma....— — . 277 

Chapped  Hands.~_~~.~~~~.~~~.  278 

Lunar  Caustic.™ — — 278 

Rheumatism  and  Headache—.—.  278 
Fever  and  Ague.—— — 278 

For  a Fainting  . 278 

To  Restore  from  Stroke  of  Light- 
ning i ■ « .»■»».. ««..«.»<  279 

Relief  for  Inflamed  Feet 279 

Warm  Water.~~.~~~.~~~ — 279 

Cleaning  House,  Bitting  and  Dining 
Room~~~~~~~~.~~~.~~~~._~.  279 

How  to  Dust  a Room — 282 

Girls  Loam  to  Cook 233 

Teach  the  Little  Ones——..,.*..—..  283 
Children  Love Games.....~~~~~~~..  284 

Teach  Your  Own  Children......™.  285 

Cultivating  Selfishness  in  Children  285 

Packing  Away  Furs...— 287 

Courage 287 

The  Art  of  Beauty  in  Dress...—.  288 
Home  Dressmaking.... 290 

A Woman's  Skirts. — — 292 

To  Make  Sleeves 293 

All  About  Kitchen  Work...— — 294 
A Nice  CloChes  Frame.— — ... — ~~  296 
Sunlit  Roams..— 297 

Pleasant  gomes...™ 298 

How  to  be  Handsome. — 299 

Headache — — ... — 806 

High-Heeled  Boots....— 808 

Make  Home  Pleasant-———.——  809 
Dinner  Table  Fancies—————  810 
The  Use  of  Ammonia....™...™ — Ell 

Laughter  812 

Items  Worth  Remembering 813 

Those  Ungraceful  Habits——  813 

PUDDINGS. 

Remarks... 

Christmas  Plum  Puddly 


Apple  Se»6e  Padding,...*—... ...  156 

Queen  of  Puddings.~_~~~.~_  156 
Orange  Pudding.~_~~_~.~_  157 

Com  Starch  Pudding—™ 157 

French  Pudding—..™ 

Belle’s  Pudding— ~.~~, 

Cream  Tapioca  Pudding.. 

A Bachelor’s  Pudding~ 

Macaroni  Pudding 

Baked  Indian  Pudding. 

Boiled  Indian  Pudding. 

Marmalade  Pudding .... 

Boiled  Apple  Pudding....... 

Nelly's  Pudding 

Rich  Baked  Apple  Pudding 162 

Snow  Balia— 162 
Rice  Pudding—.—.—.——  162 

Apple  Charlotte. 163 

Ground  Rice  Pudding 163 

Fig  Pudding....— — — 163 

Bread  and  Butter  Pudding........—.  164 

Cabinet  Pudding — 164 

164 
, 165 
, 165 

165 

165 

166 
, 166 
, 166 

166 


Snow  Pudding.. 

Carrot  Pudding.. 

Lemon  Pudding.... 

Roly-Poly  Pudding..—. 

Cottage  Pudding — 

Cocoanut  Pudding — 

Cream  Pudding....™—.., 

Tapioca  Pudding.. 

Common  Custard....—— — 

PUDDING  SAUCES. 


Rich  Wine  Sauce..——. 
Whipped  Cream  Sauce..— 

TiPmnn  Rannfl. 

168 

— — — . 168 
IfiS 

Jelly  Sluice r 

T ......  ...  IfiS 

Cabinet  Pudding  Sauce..— 
Foaming  Sauce....—.— „ 

169 

— — 169 

Spanish  Sauce——. 

Hard  SanrA — 

169 

. _rri  .T  ifift 

Pudding  Sauce 

1M  tfia 

Sauce  for  Plum  Padding... 
Vanilla  Sauce*— 

— . 170 

170 

PASTEY. 

Very  Good  Puff  Paste— 

T-r-tr  m 

Plainer  Paste  „ „ 

Suet  Crusts  for  Pies  or  Puddings—  178 
To  Ice  Pastry — 179 

«■ 

..  IIM1 

Meek  Misot  Fie— _ 

_**» 

*1 


JMJDJSJL 


Apple  Custard  We..— 
Apple  Meringue  Pie... 

Apple  Pie — — — 

Lemon-Pie — 

Custard  Pie - 

Cocoentit  Pie — 

Lemon  Tarts — 

Pastry  Sandwiches 
Cherry  Pie.. 


, 174 
.174 
. 175 
. 175 
. 175 
. 176 
. 176 
. 176 
. 177 
. 177 
. 177 


Squash  Pie— - 

Cream  Fie...—— 

Tartlets 177 

Peach  Pie .. — . »»»»».«»»»»»»•—  173 

Pumpkin  Pie.....— — 178 

Tart  Shells — 178 

Mince  Pies 179 

PRESERVES,  CANNED 
FRUITS,  JELLY. 

To  Preserve  Plums  Without  the 

Skins - — 210 

To  Preserve  Purple  Plums~ .. 210 

Preserved  Greengages  in  Syrup 211 

Preserved  Cherries  in  Syrup - 211 

Preserved  Pears 212 

, 212 
. 213 
. 213 
, 213 
. 213 
. 214 
. 214 
. 214 
. 215 
. 216 
. 216 
. 217 
. 217 
, 217 
— 217 

m 

.......  218 

218 

, 219 
, 219 


Preserved  Peaches - .... 

Preserved  Citron — 

Crab  Apples  Preserved — . 

Pineapples  Preserved..— 

Gooseberry  Jam 

Black  Currant  Jam..— 

Raspberry  Jam... .................. 

Quince  Preserve — — «... 

Red  Currant  Jelly — - 

Apple  Jelly.....— — — • 

Black  Currant  Jelly - 

Crab  Apple  Jelly  — 

Other  Jellies.——. 

Wine  Jelly « 

Calves'  Feet  Jelly- 
Orange  Marmalade-.. 

Lea isa  Marmalade....—... — 

Quince  Marmalade- 

Peach  Marmalade.. 


iBatttt- 


219 

220 

ZSESEBYEB  AND  CANNED 
FTCFITS. 

Aggte  Tdngir  (A  Bessert  JHsh) 220 

leedOnrwvnf 220 


To  Green  Fruit  ibr  Preserving  In 

Sugar  or  Vinegar....— — SI 

To  Color  Preserves  Fink.———  222 
To  Color  Fruit  Yellow——  222 
Canned  Peaches————..—..——  222 
Canned  S traw berries.. 222 
Canned  Pears...————..—  223 

Canned  Plums....— 223 

Cannd  Currants 223 

Canned  Pineapple— — 224 

Canned  Quinces.... 224 

Canned  Tomatoes.——..—...——  224 
Canned  Com... 224 


POULTRY,  GAME,  ETC. 


Roast  Turkey...————  77 

Boiled  Turkey 78 

To  Roast  a Fowl  or  Chicken...—  79 

Boiled  Chicken— — 80 

Broiled  Chicken 80 

Med  Chicken 80 

Fricassee  of  Chicken..——  M 
To  Curry  Chicken— — — . 81 
Pressed  Chicken . 81 

rhinlr^n  Pnt-T^A  - 82 

Chicken  Salad. - — — 82 

Chicken,  Jellied— — 83 

Chicken  Pates..—. — 83 

Sage  and  Onion  Stuffing  for  Geese* 
Ducks  and  Pork...———  83 

To  Roast  a Goose. - — 84 

Roast  Ducks.. - 85 

Roast  Pigeons.— 85 

To  Make  a Bird's  Nest™ — - 88 

Pigeons  in  Jelly..— 88 

Pigeon  Pie.-.— — 87 

Wild  Ducks— 88 

Roast  Wild  Duck...—..— — 88 

Wild  Turkey.— — 88 

To  Roast  Snipe,  Woodcock,  and 

Plover — — 89 

Roast  p*>*,Mc*  i 90 

Roast  Quail-.  — — 90 

Roast  Prairie  Chicken..,,,  — * > 10 

Larded  Grouse — — ~ tt 


PORK,  HAM  AND  EGGS. 

To  Choose  Pork.—. .. 

Curing  Hams — 

To  Roast  a Log  of  Fotfe. 

Pork  and  Beans——. 

Pork  Sausages. — 


INDEX. 


▼It 


PAGE. 

Roast  Pig..™. ... — 94 

Pigs’  Check ™. — — 05 

Roast  Spare  Rib....™™..™..™.  95 

Pork  Fritters...™.™ 96 

Baked  Ham....™...........™.........  96 

To  Boil  a Ham...™.™.....™.... — 96 

To  Broil  a Ham...™ 97 

Fried  Ham  and  Eggs 97 

Ham  Toast........ 97 

Head  Cheese.......... .....................  98 

Pigs’  Feet  Soused 99 

To  Make  Lard...™....™.........  99 

To  Tell  Good  Eggs...... — — — . 100 

Keeping  Eggs  Fresh 100 

Poached  Eggs...... ™ 101 

Dropped  Eggs. ™ . 101 

Stuffed  Egg* 101 


Eggs. 

Eggs  a la  Suisse.. 
Eggs  Brouille..™. 

Eggs  Curried 

Eggs  Creamed 

Soft  Boiled  Eggs.. 


Eggs  Upon  Toast..™. — 

Dutch  Omelet....™. ... 

Eggs  Poached  in  Balls — 
Omelet  au  Natural — — 
Omelet  in  Batter.....™... 

Scrambled  Eggs 

Omelet  (Splendid). ... 

SOUPS. 

Remarks  on  Soups. ™ 

Stack  Soap*. — 

'White  Stock... 

Shin  of  Beef.. 


Mutton  with  Tapioca... 
Veal..........™™. 


102 

102 

102 

- 103 

103 

......  103 

103 

104 

104 

104 

105 

105 


PAom. 

Irish  Stew...™™™. — 82 

To  get  up  Soup  in  Haste.....™ 33 

To  Color  Soups.....™..™ 83 

SAUCES  FOR  MEATS,  ETC. 

To  Make  Drawn  Butter 123 

Parsley  Sauce . 123 

Egg  Sauce 123 

Onion  Sauce ™. 124 

Anchovy  Sauce 124 

Bread  Sauce 124 

Tomato  Sauce - 124 

Tomato  Mustard. 125 

Mint  Sauce 125 

Celery  Sauce.. .. 125 

Governor’s  Sauce 125 

Cream’  Sauce...™.. 120 

Russian  Sauce...... 126 

Mayonnaise  Sauce 126 

Oyster  Sauce.............. 127 

Lobster  Sauce...™..............™ 127 

Caper  Sauce 127 

Mustard  Sauce 127 

Curry  Sauce ™, - 128 

Cranberry  Sauce.. ™...... 128 

Port  Wine  Sauce  for  Game........ — 129 

Currant  Jelly  Sauce 129 

Apple  Sauce — 129 

SALADS,  PICKLES  AND 
CATSUP. 

Lettuce 139 

Lettuce  Salad — 139 

Salmon  Salad 140 

Lobster  Salad 140 

Tomato  Salad 141 

Sardine  Salad 141 

Salad  Dressing 141 

French  Salad  Dressing 141 

Cream  Dressing  for  Cold  Slaw 142 

Chicken  Salad 142 

Red  Vegetable  Salad...™....™ 142 

Celery  Salad...............™™..  143 

Cold  Slaw 143 

Salad  Dressing  (Excellent)^ ...»  143 

Pickled  Cucumbers..™.. — ..™  144 
To  Pickle  Onions..™™.....™.....  144 

Pickled  Cauliflowers....... «...  144 

Red  Cabbage....™.*.™™™.*™*  144 
To  Ptefete  Tomatoes,..™.™.™.  143 
Tomato  Plefcte*,...™....™.,  148 
Chopped  Piet  to. ME 


INDEX. 


▼ill 


Flffib 

Chow-Chow 146 

PiOC&lilllxiMMHMMfMMMMtHaMIHMWMtW.  146 
Pickled  Walnuts  (very  good)*...™.  146 
Green  Tomato  Pickle— 147 

ChiU  Sauce — 147 

Mixed  Pickles 147 

Pickled  Mushrooms..———  148 

Favorite  Pickles — — 148 

Tomato  Mustard *** - 149 

Indian  Chetney— * — — 149 

Pickled  Cherries 149 

Pickled  Plums .— — *—  150 

Spiced  Plums * 150 

Peaches,  Pears  and  Sweet  Apples—  150 

Tomato  Catsup * * 150 

Walnut  Catsup — 151 

Mushroom  Catsup- 151 

Brine  that  Preserves  Butter  a Year.  152 
Butter  in  Haste * 152 

VEGETABLES. 

Boiled  Potatoes — ..........  106 

Mashed  Potatoes 106 

Fried  Potatoes... 107 

Broiled  Potatoes * - 107 

Potatoes  and  Cream 107 

Potato  Puffs. - 108 

Potato  Snow.....—...... .—  108 

Potato  Border *... 108 

Potatoes,  Whipped- * — ...  108 

Potatoes,  Scalloped....—. — ....  109 

Potato  Croquettes..— 109 

Potatoes  a la  Cream — — 109 

To  Boil  Sweet  Potatoes.....™ 109 

Boasted  Sweet  Potatoes. — 110 

Baked  Sweet  Potatoes....—* * 110 

French  Fried...  110 


Turnips.. 
Spinach...... 

Beets. 


>A*». 

...  lie 

uo 

111 


To  Preserve  Vegetables  for  Winter.  Ill 
Delicate  Cabbage.....——.—  112 


Bed  Cabbage... 


Cauliflowers—* 

Mashed  Carrots.— 
Boiled  Green  Corn—* 
Green  Peas.— 


118 


To  Boil  Onions*. 


~*.  113 
113 

113 

114 
114 
114 

. 114 
, 115 
. 115 


Fried  Onions... 

Boiled  Parsnips... 

Parsnips  Fried  in  Butter—* 

Parsnips  Creamed  — 

Parsnip  Fritters.—. — — 115 

Salsify,  or  Vegetable  Oyster—  116 
Broiled  Vegetable  Marrow...—  116 

Stewed  Tomatoes 117 

Baked  Tomatoes — — — 117 

Stuffed  Tomatoes....—.—...——**..  118 

Scalloped  Tomatoes.— * 118 

To  Peal  Tomatoes...—.—. ..—*..  118 

Baked  Beans...———.  119 


String  Beans* 


Butter  Beans. 

Asparagus  with  Eggs ... 

Asparagus  upon  Toast*—. 
Mushrooms^  Stewed—.. 


119 

119 

120 
. 120 
. 120 


, 121 

Mushrooms,  Broiled*—* 

— 121 

191 

Bflkftrf  ffqnflnh  

-vn.T-r-T— * 121 

Fried  Squash——.. 

121 

Stewed  Celery . 


THE  EVERYDAY  COOK-BOOK. 


Of  all  the  arts  upon  which  the  physical  well-being  of 
man,  in  his  social  state,  is  dependent,  none  has  been  mere 
neglected  than  that  of  cookery,  though  none  is  more  im- 
portant, for  it  supplies  the  very  fountain  of  life.  The 
preparation  of  human  food,  so  as  to  make  it  at  once 
wholesome,  nutritive,  and  agreeable  to  the  palate,  has 
hitherto  been  beset  by^  imaginary  difficulties  and  strong 
prejudices. 

Many  persons  associate  the  idea  of  wealth  with  culinary 
perfection ; others  consider  unwholesome,  as  well  as  ex- 
pensive, everything  that  goes  beyond  the  categories  of 
boiling,  roasting,  and  the  gridiron.  All  are  aware  that 
wholesome  and  luxurious  cookery  is  by  no  mease  incom- 
patible with  limited  pecuniary  means;  whilst  in  roasted, 
boiled,  and  broiled  meats  which  constitute  what  is  termed 
true  American  fare,  much  that  is  nutritive  and  agreeable  is 
often  lost  for  want  of  skill  in  preparing  them.  Food  of 
every  description  is  wholesome  and  digestible  in  proportion 
as  it  approaches  nearer  to  the  state  of  complete  <t%eofafton, 
or,  in  other  words,  to  that  state  termed  chyme,  whemee  the 
chyle  or  milky  juice  that  afterwards  forms  blood  is  absorbed, 
and  conveyed  to  the  heart.  Now  nothing  is  farther  irom 
this  state  than  raw  meat  and  raw  vegetables.  Fire  is  there- 
fore necessary  to  soften  them,  and  thereby  begin  that  elab- 
oration which  is  consummated  in  the  stomach.  The  pro- 


8 


THE  EVERYDAY  COOK-BOOK. 


paraiory  process,  which  forms  the  cook’s  art,  is  more  or  less 
perfect  in  proportion  as  the  aliment  is  softened,  without 
losing  any  of  its  juices  or  flavor — for  flavor  is  not  only  an 
agreeable  but  a necessary  accompaniment  to  wholesome  food. 
Hence  it  follows,  that  meat  very  much  underdone,  whether 
roasted  or  boiled,  is  not  so  wholesome  as  meat  well  done 
but  retaining  all  its  juices.  And  here  comes  the  necessity 
for  the  cook’s  skill,  which  is  so  often  at  fault  even  in  these 
simple  modes  of  preparing  human  nourishment. 

Pork,  veal,  lamb,  and  all  young  meats,  when  not  thor- 
oughly cooked,  are  absolute  poison  to  the  stomach;  and  if 
half-raw  beef  or  mutton  are  often  eaten  with  impunity,  it 
must  not  be  inferred  that  they  are  unwholesome  in  their  semi- 
erude  state,  but  only  less  wholesome  than  the  young  meats. 

Vegetables,  also,  half  done,  which  is  the  state  in  which 
they  are  often  sent  to  the  table,  are  productive  of  great 
gastric  derangement,  often  of  a predisposition  to  cholera. 

A great  variety  of  relishing,  nutritive,  and  even  elegant 
dishes,  may  be  prepared  from  the  most  homely  materials, 
which  may  not  only  be  rendered  more  nourishing,  but  be 
made  to  go  much  farther  in  a large  family  than  they  usually 
do.  The  great  secret  of  all  cookery,  except  in  roasting  and 
broiling,  is  a judicious  use  of  butter,  flour,  and  herbs,  and 
the  application  of  a very  slow  fire — for  good  cooking  re- 
quires only  gentle  simmering,  but  no  boiling  up,  which  only 
renders  the  meat  hard.  Good  roasting  can  only  be  acquired 
by  practice,  and  the  perfection  lies  in  cooking  the  whole 
joint  thoroughly  without  drying  up  the  juice  of  any  part 
of  it.  This  is  also  the  case  with  broiling;  while  a joint  un- 
der process  of  broiling,  as  we  have  said,  should  be  allowed 
to  simmer  gently. 

With  regard  to  made-dishes,  as  the  horrible  imitations 
of  French  cookery  prevalent  in  America  are  termed,  we 
must  admit  that  they  are  very  unwholesome.  All  the 
juices  are  boiled  out  of  the  meat  which  is  swimming  in  a 


THE  EVERYDAY  COOK-BOOK . 


9 

heterogeneous  compound,  disgusting  to  the  sight,  and  sea- 
soned so  strongly  with  spice  and  Cayenne  popper  enough  to 
inlame  the  stomach  of  an  ostrich. 

French  cookery  is  generally  mild  in  seasoning,  and  free 
from  grease;  it  is  formed  upon  the  above-stated  principle 
of  reducing  the  aliment  as  near  to  the  state  of  chyme  as 
possible,  without  injury  to  its  nutritive  qualities,  rendering 
it  at  once  easy  of  digestion  and  pleasant  to  the  taste. 

HINTS  ON  MARKETING. 

In  the  first  place,  the  housewife  ought,  where  it  is  pos- 
sible, to  do  her  marketing  herself,  and  pay  ready  money  for 
everything  she  purchases.  This  is  the  only  way  in  which  she 
can  be  sure  of  getting  the  best  goods  at  the  lowest  price. 
We  repeat  that  this  is  the  only  way  compatible  with 
economy;  because,  if  a servant  be  entrusted  with  the  buy- 
ing, she  will,  if  she  is  not  a good  judge  of  the  quality  of 
articles,  bring  home  those  she  can  get  for  the  least  money 
(and  these  are  seldom  the  cheapest);  and  even  if  she  is  a 
good  judge,  it  is  ten  to  one  against  her  taking  the  trouble 
to  make  a careful  selection. 

When  the  ready-mone}^  system  is  found  inconvenient,  and 
an  account  is  run  with  a dealer,  the  mistress  of  the  house 
ought  to  have  a pass-book  in  which  she  should  write  down 
all  the  orders  herself,  leaving  the  dealer  to  fill  in  only  the 
prices.  Where  this  is  not  done,  and  the  mistress  neglects 
to  compare  the  pass-book  with  the  goods  ordered  every 
time  they  are  brought  in,  it  sometimes  happens,  either  by 
mistake,  or  the  dishonesty  of  the  dealer,  or  the  servant, 
that  goods  are  entered  which  were  never  ordered,  perhaps 
never  had,  and  that  those  which  were  ordered  are  over- 
charged; and  if  these  errors  are  not  detected  at  the  time, 
they  are  sure  to  be  difficult  of  adjustment  afterwards.  For 
these  and  other  economic  reasons,  the  housewife  should 
ftwetd  running  accounts,  and  pay  ready  money. 


10 


THE  EVERYDAY  COOK-BOOK. 


RULES  FOR  EATING. 

Dr.  Hall,  on  this  important  subject,  gives  the  following 
advice: 

1.  Never  sit  down  to  table  with  an  anxious  or  disturbed 
mind;  better  a hundred  times  intermit  that  meal,  for  there 
will  then  be  that  much  more  food  in  the  world  for  hungrier 
stomachs  than  yours;  and  besides,  eating  under  such  cir- 
cumstances can  only,  and  will  always,  prolong  and  aggra- 
vate the  condition  of  things. 

2.  Never  sit  down  to  a meal  after  any  intense  mental 
effort,  for  physical  and  mental  injury  are  inevitable,  and  no 
one  has  a right  to  deliberately  injure  body,  mind,  or 
estate, 

3.  Never  go  to  a full  table  during  bodily  exhaustion — 
designated  by  some  as  being  worn  out,  tired  to  death,  used 
up,  over  done,  and  the  like.  The  wisest  thing  to  be  done 
under  such  circumstances  is  to  take  a cracker  and  a cup  of 
warm  tea,  either  black  or  green,  and  no  more.  In  ten  min- 
utes you  will  feel  a degree  of  refreshment  and  liveliness 
which  will  be  pleasantly  surprising  to  you;  not  of  the  tran- 
sient kind  which  a glass  of  liquor  affords,  but  permanent; 
but  the  tea  gives  present  stimulus  and  a little  strength,  and 
before  it  subsides,  nutriment  begins  to  draw  from  the  sugar, 
and  cream,  and  bread,  thus  allowing  the  body  gradually, 
and  by  safe  degrees,  to  regain  its  usual  vigor.  Then,  in  a 
couple  of  hours,  a full  meal  may  be  taken,  provided  that  it 
does  not  bring  it  later  than  two  hours  before  sundown ; if  later, 
then  take  nothing  for  that  day  in  addition  to  the  cracker 
and  tea,  and  the  next  day  you  will  feel  a freshness  and  vigor 
not  recently  known. 

No  lady  will  require  to  be  advised  a second  time,  who 
will  conform  to  the  above  rules;  while  it  is  a fact  of  no 
unusual  observation  among  intelligent  physicians,  that  eat- 
ing heartily  and  under  bodily  exhaustion,  is  not  unfre- 


THE  EVERYDAY  COOK-BOOK. 


11 


quently  the  cause  of  alarming  and  painful  illness,  and 
sometimes  sudden  death.  These  things  being  so,  let  every 
family  make  it  a point  to  assemble  around  the  table  with 
kindly  feelings — with  a cheerful  humor,  and  a courteous 
spirit;  and  let  that  member  of  it  be  sent  from  it  in  disgrace 
who  presumes  to  mar  the  reunion  by  sullen  silence,  or  im- 
patient look,  or  angry  tone,  or  complaining  tongue.  Eat 
ever  in  thankful  gladness,  or  away  with  you  to  the  kitchen, 
you  “ ill-tempered  thing,  that  you  are.”  There  was  good 
philosophy  in  the  old-time  custom  of  having  a buffoon  or 
music  at  the  dinner-table. 

HOW  TO  CHOOSE  MEAT. 

Ox-beef,  when  it  is  young,  will  have  a fine  open  grain, 
and  a good  red  color;  the  fat  should  be  white,  for  when  it 
is  of  a deep  yellow  color,  the  meat  is  seldom  very  good. 
The  grain  of  cow-beef  is  closer,  the  fat  whiter,  and  the 
lean  scarcely  so  red  as  that  of  ox-beef.  When  you  see 
beef,  of  which  the  fat  is  hard  and  skinny,  and  the  lean  of  a 
deep  red,  you  may  be  sure  that  it  is  of  an  inferior  kind;  and 
when  the  meat  is  old,  you  may  know  it  by  a line  of  horny 
texture  running  through  the  meat  of  the  ribs. 

Mutton  must  be  chosen  by  the  firmness  and  fineness  of 
the  grain,  its  good  color,  and  firm  white  fat.  It  is  not  con- 
sidered prime  until  the  sheep  is  about  five  years  old. 

Lamb  will  not  keep  long  after  it  is  killed.  It  can  be  dis- 
covered by  the  neck  end  in  the  fore-quarter  if  it  has  been 
killed  too  long,  the  veins  in  the  neck  being  bluish  when  the 
meat  is  fresh,  but  green  when  it  is  stale.  In  the  hind 
quarter,  the  same  discovery  may  be  made  by  examining  the 
kidney  and  the  knuckle,  for  the  former  has  a slight  smell, 
and  the  knuckle  is  not  firm  when  the  meat  has  been  killed 
too  long. 

Pom  should  have  a thin  rind;  and  when  it  is  fresh,  the 


THE  EVERYDAY  COOK-BOOK. 


meat  is  smooth  and  cool;  but,  when  it  looks  flabby,  and  is 
clammy  to  the  touch,  it  is  not  good;  and  pork,  above  all 
meat,  is  disagreeable  when  it  is  stale.  If  you  perceive  many 
enlarged  glands,  or,  as  they  are  usually  termed,  kernels,  in 
the  fat  of  the  pork,  you  may  conclude  that  the  pork  cannot 
be  wholesome. 

Veal  is  generally  preferred  of  a delicate  whiteness,  but 
it  is  more  juicy  and  well-flavored  when  of  a deeper  color. 
Butchers  bleed  calves  profusely  in  order  to  produce  this 
white  meat;  but  this  practice  must  certainly  deprive  the 
meat  of  some  of  its  nourishment  and  flavor.  When  you 
choose  veal,  endeavor  to  look  at  the  loin,  which  affords  the 
best  means  of  judging  of  the  veal  generally,  for  if  the  kid- 
ney, which  may  be  found  on  the  under  side  of  one  end  of 
the  loin,  be  deeply  enveloped  in  white  and  firm-looking  fat, 
the  meat  will  certainly  be  good;  and  the  same  appearance 
will  enable  you  to  judge  if  it  has  been  recently  killed.  The 
kidney  is  the  part  which  changes  the  first;  and  then  the 
suet  around  it  becomes  soft,  and  the  meat  flabby  and 
spotted. 

Bacon,  like  pork,  should  have  a thin  rind;  the  fat  should 
be  firm,  and  inclined  to  a reddish  eelor;  and  the  lean 
should  firmly  adhere  to  the  bone,  and  have  no  yellow  streak 
in  it.  When  you  are  purchasing  a ham,  have  a knife  sfcuck 
into  it  to  the  bone,  which,  if  the  ham  be  well  cured,  may  be 
drawn  out  again  without  having  any  of  the  meat  adhering 
to  it,  and  without  your  perceiving  any  disagreeable  smelL 
A short  ham  is  reckoned  the  best 


BOAST  SIRLOIN  Of*  BEER 


Taka  a pieoe  of  sirloin,  comprising  the  best  part  of  the  fillet ; saw  off 
the  chine  bone ; flatten  the  flap  and  tie  it  under  to  the  fillet ; trim  the 
joint ; tie  a Jagrer  of  suet  over  the  fillet  and  cover  ^he  sirloin  with  buttered 
paper ; tie  it  up,  and  put  it  on  the  spit,  to  roast  before  an  even  fire ; ten 
minutes  before  Hie  meat  is  done*  take  off  the  paper  and  sprinkle  the  joint 
with  salt 


i 


a mm  t m of  mottos?. 


Take  a folk,  hg  of  muttons  saw  off  the  shank  bene  one  and  a h alf 
inches  below  the  knuckle;  put  it  on  Hie  spit  to  roast  before  m even  fire 
for  an  hour  and  a half;  put  two  gflls  of  broth  in  the  dripping^pm,  and 
baste  well  during*  cooking* ; sprinkle  with  two  pinches  e£  salt  five  minutes* 
hefow*  token  f mm  the  foe- 


SWT.  —Carp— Eel— Pike. 

A fresh  fish  is  r&x$&jjsafcle  by  the  redness  of  the  gills,  the  brightness  of  the  eyes, 
and  the  ftmmess  of  the  flesh.  it  is  not  enough  to  be  guided  by  die  smell ; it  may 
him  laid  days  os  toe  without  acquiring  any  notfeeable  smell ; but  the  flesh,  in  such  a 
case.  wtlJ  be  dull  and  flaccid,  and  care  should  be  taken  motto  use  fish  in  that  condition 


VEAL.— Calf’s  Head  and  Feet. 

The  pieces  of  veal  used  for  roasting  are  : the  neck,  loin,  and  chump  end  of  the  loin ; 
never  buy  any  but  very  white  veal,  with  clear,  transparent  fat.  Avoid  lean  veal  of  a 
teddish  tint,  and  the  kidney  of  which  is  surrounded  by  red-looking  fat. 


THE  EVERYDAY  COOK-BOOK. 


1* 


HOW  TO  CHOOSE  FISH. 

Turbot,  which  is  in  season  the  greater  part  of  the  yea  r 
should  have  the  underside  of  a yellowish  white,  for  when,  it 
is  very  transparent,  blue,  or  thin,  it  is  not  good;  the  whole 
fish  should  be  thick  and  firm. 

Salmon  should  have  a fine  red  flesh  and  gills;  the  scales 
should  be  bright,  and  the  whole  fish  firm.  Many  persons 
think  that  salmon  is  improved  by  keeping  a day  or  two. 

Cod  should  be  judged  by  the  redness  of  the  gills,  the 
whiteness,  stiffness,  and  firmness  of  the  flesh,  and  the  clear 
freshness  of  the  eyes;  these  are  the  infallible  proofs  of  its 
being  good.  The  whole  fish  should  be  thick  and  firm. 

White-Fish  may  be  had  good  almost  throughout  the 
year;  but  the  time  in  which  they  are  in  their  prime  is 
early  in  the  year.  The  white-fish  is  light  and  delicate,  and 
in  choosing  it  you  must  examine  whether  the  fins  and  flesh 
be  firm. 

Fresh-Water  Fish  may  be  chosen  by  similar  observations 
respecting  the  firmness  of  the  flesh,  and  the  clear  appear- 
ance of  the  eyes,  as  salt-water  fish. 

In  a Lobster  lately  caught,  you  may  put  the  claws  in 
motion  by  pressing  the  eyes;  but  when  it  has  been  long 
caught,  the  muscular  action  is  not  excited.  The  freshness 
of  boiled  lobsters  may  be  determined  by  the  elasticity  of 
the  tail,  which  is  flaccid  when  they  have  lost  any  of  their 
wholesomeness.  Their  goodness,  independent  of  freshness, 
is  determined  by  their  weight. 

Crabs,  too,  must  be  judged  of  by  their  weight,  for  when 
they  prove  light,  the  flesh  is  generally  found  to  be  wasted 
and  watery.  If  in  perfection,  the  joints  of  the  legs  will  be 
stiff,  and  the  body  will  have  an  agreeable  smell.  The  eyes, 
by  a dull  appearance,  betray  that  the  crab  has  been  long 
caught. 


14 


THE  EVERYDAY  COOK-BOOK. 


HOW  TO  CHOOSE  POULTRY. 

Ik  the  choice  of  poultry  the  age  of  the  bird  is  the  chief 
point  to  which  you  should  attend. 

A young  Turkey  has  a smooth  black  leg;  in  an  old  one 
the  legs  are  rough  and  reddish.  If  the  bird  be  fresh  killed 
the  eyes  will  be  full  and  fresh,  and  the  feet  moist. 

Fowls,  when  they  are  young,  the  combs  and  the  legs  will 
be  smooth,  and  rough  when  they  are  old. 

In  Geese,  when  they  are  young,  the  bills  and  the  feet  are 
yellow  and  have  a few  hairs  upon  them,  but  they  are  red  if 
the  bird  be  old.  The  feet  of  & goose  are  pliable  when  the 
bird  is  fresh  killed,  and  dry  and  stiff  when  it  has  been  killed 
some  time.  Geese  are  called  green  till  they  are  two  or 
three  months  old. 

Ducks  should  be  chosen  by  their  feet,  which  should  be 
supple;  and  they  should  also  have  a plump  and  hard  breast. 
The  feet  of  a tame  duck  are  yellowish,  those  o £ a wild  one, 
reddish. 

Pigeons  should  always  be  eaten  while  they  are  fresh; 
when  they  look  flabby  and  discolored  about  the  under  part, 
they  have  been  kept  too  long.  The  feet,  like  those  at 
poultry,  show  the  age  of  the  bird ; when  they  are  supple,  it 
is  young;  when  stiff,  it  is  old.  Tame  pigeons  are  larger 
than  wild  ones. 

HOW  TO  CHOOSE  GAME. 

Venison,  when  young,  will  have  the  fat  clear  and  bright, 
and  this  ought  also  to  be  of  a considerable  thickness. 
When  you  do  not  wish  to  have  it  in  a very  high  state,  a 
knife  plunged  into  either  haunch  or  the  shoulder,  and 
drawn  out,  will  by  the  smell  enable  you  to  judge  if  the  veni- 
son is  sufficiently  fresh. 

With  regard  to  venison,  which,  as  it  is  not  an  every-day 


TME  EVERYDAY  COOK-BOOK. 


15 


article  of  diet,  it  may  be  convenient  to  keep  for  scm©  time 
after  it  has  begun  to  get  high  or  tainted,  it  is  useful  to 
know  that  the  animal  putrefaction  is  checked  by  fresh 
burnt  charcoal;  by  means  of  which,  therefore,  the  venison 
may  be  prevented  from  getting  worse,  although  it  cannot  be 
restored  to  its  original  freshness.  The  meat  should  be  placed 
in  a hollow  dish,  and  the  charcoal  powder  strewed  over  it 
until  it  covers  the  joint  to  the  thickness  of  half  an  inch. 

Hares  and  Rabbits,  when  the  ears  are  dry  and  tough,  the 
haunch  thick,  and  the  claws  blunt  and  rugged,  they  are  old. 
Smooth  and  sharp  claws,  ears  that  readily  tear,  and  a nar- 
row cleft  in  the  lip,  are  the  marks  of  a young  hare.  Hares 
may  be  kept  for  some  time  after  they  have  been  killed;  in- 
deed, many  people  think  they  are  not  fit  for  the  table  until 
the  inside  begins  to  turn  a little.  Care,  however,  should  be 
taken  to  prevent  the  inside  from  becoming  musty,  which 
would  spoil  the  flavor  of  the  stuffing. 

Partridges  have  yellow  legs  and  a dark-colored  bill  when 
young.  They  are  not  in  season  till  after  the  first  of 
September. 

HOW  TO  CHOOSE  EGGS. 

In  putting  the  hand  round  the  egg,  and  presenting  to  the 
light,  the  end  which  is  not  covered,  it  should  be  transparent. 
If  you  can  detect  some  tiny  spots,  it  is  not  newly  laid,  but 
may  be  very  good  for  all  ordinary  purposes  except  boiling 
soft.  If  you  see  a large  spot  near  the  shell,  it  is  bad,  and 
should  not  be  used  on  any  account.  The  white  of  a newly- 
laid  egg  boiled  soft  is  like  milk ; that  of  an  egg  a day  old, 
is  liko  rice  boiled  in  milk ; and  that  of  an  old  egg,  compact, 
tough,  and  difficult  to  digest.  A cook  ought  not  to  give 
eggs  two  or  three  days  old  to  people  who  really  care  for 
fresh  eggs,  under  the  delusion  that  they  will  not  find  am# 
difference;  for  an  amateur  will  find  it  out  in  a moment,  not 
only  by  the  appearance,  but  also  by  the  taste. 


II 


TKE  everyday  cook-book. 


OAEYINa 

The  seat  for  the  carver  should  be  somewhat  elevated 
above  the  other  chairs;  it  is  extremely  ungraceful  to  carve 
standing,  and  it  is  rarely  done  by  any  person  accustomed  to 
the  business.  Carving  depends  more  on  skill  than  on 
strength.  We  have  seen  very  small  women  carve  admirably 
sitting  down ; and  very  tall  men  who  knew  not  how  to  cut  a 
piece  of  beefsteak  without  rising  on  their  feet  to  do  it. 

The  carving-knife  should  be  very  sharp,  and  not  heavy; 
and  it  should  be  held  firmly  in  the  hand;  also  the  dish 
should  not  be  too  far  from  the  carver.  It  is  customary  to 
help  the  fish  with  a fish-trowel,  and  not  with  a knife.  The 
middle  part  of  a fish  is  generally  considered  the  best.  In 
helping  it,  avoid  breaking  the  flakes,  as  that  will  give  it  a 
mangled  appearance. 

In  carving  ribs  or  sirloin  of  beef  begin  by  cutting  thin 
slices  off  the  side  next  to  you.  Afterwards  you  may  cut 
from  the  tenderloin,  or  cross-part  near  the  lower  end.  Do 
not  send  anyone  the  outside  piece,  unless  you  know  they 
particularly  wish  it. 

In  helping  beefsteak  put  none  of  the  bone  on  the  plate. 
In  cutting  a round  of  corned  beef  begin  at  the  top; but  lay 
aside  the  first  cut  or  outside  piece,  and  send  it  to  no  one,  as 
it  is  always  dry  and  hard.  In  a round  of  beefa-la  mode  the 
outside  is  frequently  preferred. 

A leg  of  mutton  begin  across  the  middle,  cutting  the 
slices  quite  down  to  the  bone.  The  same  with  a leg  of  pork 
or  a ham.  The  latter  should  be  cut  in  very  thin  slices,  as 
its  flavor  is  spoiled  when  cut  thick. 

To  taste  well,  tongue  should  be  cut  crossways  in  round 
slices.  Cutting  it  lengthwise  (though  the  practice  at  many 
tables)  injures  the  flavor.  The  middle  part  of  the  tongue 


THE  EVERYDAY  COOK-BOOK . 


17 


is  the  best.  Do  not  help  anyone  to  a piece  of  the  root; 
that,  being  by  no  means  a favored  part,  is  generally  left  in 
the  dish. 

In  carving  a fore-quarter  of  lamb  first  separate  the 
shoulder  part  from  the  breast  and  ribs  by  passing  the  knife 
under,  and  then  divide  the  ribs.  If  the  lamb  is  large,  have 
another  dish  brought  to  put  the  shoulder  in. 

For  a loin  of  veal  begin  near  the  smallest  end,  and  sepa- 
rate the  ribs;  helping  a part  of  the  kidney  (as  far  as  it  will 
go)  with  each  piece.  Carve  a loin  of  pork  or  mutton  in  the 
same  manner. 

In  carving  a fillet  of  veal  begin  at  the  top.  Many  per- 
sons prefer  the  first  cut  or  outside  piece.  / Help  a portion  of 
the  stuffing  with  each  slice. 

In  a breast  of  veal  there  are  two  parts  very  different  in 
quality,  the  ribs  and  the  brisket.  You  will  easily  perceive 
the  division;  enter  your  knife  at  it  and  cut  through,  which 
will  separate  the  two  parts.  Ask  the  person  you  are  going 
to  help  whether  they  prefer  a rib  or  a piece  of  the  brisket. 

For  a haunch  of  vension  first  make  a deep  incision  by 
passing  your  knife  all  along  the  side,  cutting  quite  down  to 
the  bone.  This  is  to  let  out  the  gravy.  Then  turn  the 
broad  end  of  the  haunch  toward  you,  and  cut  it  as  deep 
as  you  can  in  thin  slices,  allowing  some  of  the  fat  to  each 
person. 

For  a saddle  of  venison,  or  of  mutton,  cut  from  the  tail 
to  the  other  end  on  each  side  of  the  backbone,  making  very 
thin  slices,  and  sending  some  fat  with  eaeh.  Venison  and 
roast  mutton  chill  very  soon.  Currant  jelley  is  an  indis- 
pensable appendage  to  venison,  and  to  roast  mutton,  and 
to  ducks. 

A young  pig  is  most  generally  divided  before  it  comes  to 
table,  in  which  case  it  is  not  customary  to  send  in  the  head, 
as  to  many  persons  it  is  a revolting  spectacle  after  it  is  eat 
off.  When  served  up  whole,  first  separate  the  head  from 

m 


18 


THE  EVERYDAY  COOK-BOOK. 


the  shoulders,  then  cut  off  the  limbs,  and  then  divide  the 
ribs.  Help  some  of  the  stuffing  with  each  piece. 

To  carve  a fowl,  begin  by  sticking  your  ferk  in  the  pin- 
ion, and  draw  it  towards  the  leg;  and  then  passing  year 
knife  underneath  take  off  the  wing  at  the  joint.  Next,  slip 
your  knife  between  the  leg  and  the  body,  to  cut  through  the 
joint;  and  with  the  fork  turn  the  leg  back,  and  the  joint 
will  give  way.  Then  take  off  the  other  wing  and  leg.  11 
the  fowl  has  been  trussed  (as  it  ought  to  be)  with  the  liver 
and  gizzard,  help  the  liver  with  one  wing,  and  the  gizzard 
with  the  other.  The  liver-wing  is  considered  the  best. 
After  the  limbs  are  taken  off  enter  your  knife  into  the  top 
of  the  breast,  and  cut  under  the  merry-thought^  so  as  to 
loosen  it,  lifting  it  with  your  fork.  Afterwards  cut  slices 
from  both  sides  of  the  breast.  Next  take  off  the  collar- 
bones, which  lie  on  each  side  of  the  merry-thought,  and 
then  separate  the  side-bones  from  the  back.  The  breast 
and  wings  are  considered  the  most  delicate  part  of  the  fowl; 
the  back,  as  the  least  desirable,  is  generally  left  in  the  dish. 
Some  persons,  in  carving  a fowl,  find  it  more  convenient  to 
take  it  on  a plate,  and  as  they  separate  it  return  each  part 
to  the  dish,  but  this  is  not  the  usual  way. 

A turkey  is  carved  in  the  same  manner  as  a fowl;  except 
that  the  legs  and  wings,  being  larger,  are  separated  at  the 
lower  joint.  The  lower  part  of  the  leg  (or  drum-stick,  as  it 
is  called),  being  hard,  tough,  and  stringy,  is  never  helped 
to  any  one,  but  allowed  to  remain  in  the  dish.  First  cut  off 
the  wing,  leg,  and  breast  from  one  side;  then  turn  the 
turkey  over,  and  cut  them  off  from  the  other. 

To  carve  a goose,  separate  the  leg  from  the  body,  by  put- 
ting the  fork  into  the  small  end  of  the  limb;  pressing  it 
close  to  the  body,  and  then  passing  the  knife  under,  and 
turning  the  leg  back,  as  you  cut  through  the  joint.  To  take 
off  the  wing,  put  your  fork  into  the  small  end  of  the  pinion, 
and  press  it  closely  to  the  body;  then  slip  the  knife  under. 


THE  EVERYDAY  COOK-BOOK. 


19 


and  separate  the  joint.  Next  out  under  the  merry-thought, 
and  take  it  off;  and  then  cut  slices  from  the  breast.  Then 
turn  the  goose,  and  dismember  the  other  side.  Take  off 
the  two  upper  side-bones  that  are  next  to  the  wings,  and 
then  the  two  lower  side-bones.  The  breast  and  legs  of  a 
goose  afford  the  finest  pieces.  If  a goose  is  old  there  is  no 
fowl  so  tough;  and,  if  difficult  to  carve,  it  will  be  still  more 
difficult  to  eat. 

Partridges,  pheasants,  grouse,  etc.,  are  carved  in  the  same 
manner  as  fowls.  Quails,  woodcocks,  and  snipes  are  merely 
split  down  the  back;  so  also  are  pigeons,  giving  a half  to 
each  person. 

In  helping  any  one  to  gravy,  or  to  melted  butter,  do  not 
pour  it  over  their  meat,  fowl,  or  fish,  but  put  it  to  one  side 
on  a vacant  part  of  the  plate,  that  they  may  use  just  as 
much  of  it  as  they  like.  In  filling  a plate  never  heap  one 
thing  on  another. 

In  helping  vegetables,  do  not  plunge  the  spoon  down  to 
the  bottom  of  the  dish,  in  case  they  should  not  have  been 
perfectly  well  drained,  and  the  water  should  have  settled 
there. 

By  observing  carefully  how  it  is  done  you  may  acquire  a 
knowledge  of  the  joints,  and  of  the  process  of  carving, 
which  a little  daily  practice  will  soon  convert  into  dexterity. 
If  a young  lady  is  ignorant  of  this  useful  art,  it  will  be  well 
for  her  to  take  lessons  of  her  father,  or  her  brother,  and  a 
married  lady  can  easily  learn  from  her  husband.  Domestics 
who  wait  at  table  may  soon,  from  looking  on  daily,  become 
so  expert  that,  when  necessary,  they  can  take  a dish  to  the 
side-table  and  carve  it  perfectly  well. 

At  a dinner-party,  if  the  hostess  is  quite  young,  she  is 
frequently  glad  to  be  relieved  of  the  trouble  of  carving  by 
th©  gentleman  who  sits  nearest  to  her;  but  if  she  is  familiar 
with  the  business,  she  usually  prefers  doing  it  herself. 


The  following  Engraving  repres  nts  .the  method  of  dividing  an  Ox 
for  the  table,  in  England,  and  in  mosUof  the  southern  cities  of  the 
United  States.  The  method  in  Bost  n varies  considerably,  dividing 
into  smaller  pieces,  and  this  plan  we  pursue  in  the  following  tables, 
but  the  manner  of  ( ooking  each  is  nearly  the  same. 


1. 

2. 

3. 

4. 

5. 
G. 
7 
8. 
9. 


Sirloin. 

10. 

Fore  rib:  Five  ribs. 

Bump 

11 

Middle  rib:  Four  ribs. 

Edge  Bone 

12. 

Chuck:  Three  ribs. 

Buttock 

13 

Shoulder  or  leg. 

Mouse  Buttock. 

14 

Brisket. 

Veiny  Piece. 

15. 

Clod. 

Thick  Flank. 

1G. 

Neck,  or 

Thin  Flank 

17 

Shin. 

Leg. 

18. 

Cheek. 

CARVING. 


1 * 


cod’s  head  and  shoulders. 


Introduce  the  fish-slice  at  1,  and  cut  quite  through  the  back,  as  far 
as  2,  then  help  pieces  from  between  3 and  4,  and  with  each  slice  give 
a portion  of  the  sound,  which  lines  the  under  side  of  the  back 
bone.  It  is  thin,  and  of  a darker  color  than  the  other  part  of  the  fish, 
and  is  esteemed  a delicacy. 

Some  persons  are  partial  to  the  tongue  and  palate,  for  which  you 
must  insert  a spoon  into  the  mouth.  The  jelly  part  is  about  the 
jaw,  the  firm  part  within  the  head,  on  which  are  some  other  delicate 
pickings;  the  finest  portions  may  be  found  about  the  shoulders. 


TURBOT. 


The  under  side  of  this  fish  is  the  most  esteemed,  and  is  placed  up- 
permost on  the  dish.  The  fish-slice  must  be  introduced  at  1,  and  an 
incision  made  as  far  as  2;  then  cut  from  the  middle,  which  is  the 
primest  part.  After  helping  the  whole  of  that  side,  the  upper  part 
must  be  attacked,  and  as  it  is  difficult  to  divide  the  back  bone,  raise 
it  with  the  fork,  while  you  separate  a portion  with  the  fish-slice;  this 
part  is  mere  solid,  and  is  preferred  by  some,  though  it  is  less  delicate 
than  the  under  side.  The  fins  are  esteemed  a nicety,  and  should  be 
attended  to  accordingly. 

BRILL,  SOLES,  PLAICE, 

and  all  fish  in  general,  may  be  served  in  the  same  manner  as  a Turbot. 


CARVING . 

SECTION  II. 

JOINTS. 

In  helping  the  more  fleshy  joints,  such  as  a Sirloin  of  Beef,  Leg  of 
Mutton,  Fillet  of  Veal,  cut  thin  smooth  slices,  and  let  the  knife  pass 
through  to  the  bones  of  Mutton  and  Beef. 

In  some  boiled  joints,  round  an  aitch-bone  of  beef  for  instance, 
the  water  renders  the  outsides  vapid,  and  of  course  unfit  to  be  eaten; 
you  will  therefore  be  particular  to  cut  off  a ad  lay  aside  a thick  slice 
from  the  ton,  before  you  begin  to  serve. 


SHOULDER  OF  MUTTON. 


Cut  in  to  the  bone  at  the  line  1,  and  help  thin  slices  of  lean  from 
each  side  of  the  incision;  the  prime  part  o i the  fat  lies  at  the  outer 
edge,  at  2. 

Should  more  meat  be  required  than  can  be  got  from  that  part,  cut 
on  either  side  of  the  line  8,  which  represents  the  blade  bone,  and  some 
good  and  delicate  slices  may  be  procured.  By  cutting  horizontally 
from  the  under  side,  many  “nice  bits”  will  be  obtained. 


LEG  OF  MUTTON. 


The  finest  part  is  situated  in  the  center,  at  1,  between  the  knuckle 
and  farther  end;  insert  the  knife  there,  and  cut  thin,  deep  slices  each 
way,  as  far  in  as  2.  The  outside  rarely  being  very  fat,  some  neat  cuts 
may  be  obtained  off  the  broad  end,  at  3.  The  knuckle  of  a fine  leg  is 
tender,  though  dry,  and  many  prefer  it,  although  the  other  is  the 
most  juicy.  There  are  some  good  cuts  on  the  broad  end  of  the  back 
of  the  leg,  from  which  slices  may  be  procured  lengthwise. 

The  cramp  bone  is  by  some  esteemed  a delicacy;  to  get  it  out,  cut 
down  to  the  thighbone,  at  4,  and  pass  the  knife  under  it  in  a semicir- 
cular course,  to  5. 


CARVING . 

LOIN  OF  MUTTON. 

As  the  bones  of  this  joint  are  divided,  it  is  very  easily  managed. 
Begin  at  the  narrow  end  and  take  off  the  chops;  when  the  joints  are 
cut  through,  some  slices  of  meat  may  be  obtained  between  the  bones. 


FORE  QUARTER  OF  LAMB. 


First  divide  the  shoulder  from  the  scoven,  which  consists  of  the 
breast  and  ribs,  by  passing  the  knife  under  the  knuckle,  in  the  direc- 
tion of  1,  2,  3,  and  cutting  so  as  to  leave  a fair  portion  of  meat  on  the 
ribs;  lay  it  on  a separate  dish,  and'  squeeze  the  juice  of  half  a Seville 
orange  over  the  other  part,  which,  after  being  sprinkled  with  pepper 
and  salt,  should  be  divided  in  the  line  3-4.  This  will  separate  the  ribs 
from  the  gristly  part,  and  you  may  help  from  either,  as  may  be 
chosen,  cutting  as  directed  by  the  lines  5,  6. 


LOIN  OF  LAMB 

may  be  helped  similar  to  a loin  of  mutton.  (See  loin  of  mutton.) 
This,  and  the  two  foregoing,  being  small  joints,  should  be  helped 
sparingly,  as  there  is  very  little  meat  on  them,  especially  when  first 
in  season. 


AITCH-BONE  OF  BEEF. 


Cut  off  and  lay  aside  a thick  slice  from  the  entire  surface,  as 
marked  1-2,  then  help.  There  are  two  sorts  of  fat  to  this  joint,  and, 
as  tastes  differ,  it  is  necessary  to  learn  which  is  preferred  The  solid 
fat  will  be  found  at  3,  and  must  be  cut  horizontally;  the  sofier,  which 
resembles  marrow,  at  the  back  of  the  bone,  below  4. 

A silver  skewer  should  be  substituted  for  the  one  which  keeps  the 
meat  properly  together  while  boiling,  and  it  may  be  withdrawn  when 
you  cut  down  to  it. 


CARVING. 


SIRLOIN  OF  BEEF. 

There  are  two  modes  of  helping  this  joint.  The  better  way  is  by 
carving  long,  thin  sli  es;  the  other  way  is  by  cutting  it  across  which 
however,  spoils  it.  There  will  also  be  found  some  delicate  fat,  pari 
of  which  should  be  given  with  each  piece. 


RIBS  OE  BEEF 


may  be  carved  similar  to  the  Sirloin,  always  commencing  at  the  thin 
end  of  the  joint,  and  cutting  long  slices  so  as  to  give  fat  and  lean 
together. 


the  middle,  at  the  line  1 , and  take  thin  slices  | 
underneath,  at  the  root  of  the 


(Jut  thin  slices  from  1 to  2,  and  let  the  knife  penetrate  to  the  bond 
At  the  thick  part  of  the  neck  end,  3,  the  throat  sweetbread  is  sitii-j 
ated;  carve  slices  from  3 to  4,  and  help  with  the  other  part.  ShouljJ 
the  eye  be  asked  for,  it  must  be  extracted  with  the  point  of  the  knife 
and  a portion  given.  The  palate,  esteemed  a delicacy,  is  situatep 
under  the  head,  and  some  fine  Jean  may  be  found  by  removing  tfc 
jaw-bone,  portions  of  each  of  these  should  be  helped  round.  || 


a calf’s  head. 


CARVING. 


A BREAST  OF  VEAL. 

is  composed  of  the  ribs  and  brisket,  which  must  be  separated  by  cut- 
ting through  the  line  1-2;  the  latter  is  the  thickest  and  has  gris- 
tles. Divide  each  portion  into  convenient  pieces,  and  proceed  to  help. 


FILLET  OF  VEAL 


resembles  a round  of  beef,  and  should  be  carved  similar  to  it,  in  thin 
and  very  smooth  slices,  off  the  top;  cut  deep  into  the  flap,  between  1 
and  2,  for  the  stuffing,  and  help  a portion  of  it  to  each  person. 

Slices  of  lemon  are  always  served  with  this  dish. 

HAND  OF  PORK. 

Cut  thin  slices  from  this  delicate  joint,  either  across  near  the 
knuckle,  or  from  the  blade  bone,  as  directed  fora  shoulder  of  mut- 
ton. This  forms  a nice  dish  for  a tete-a-tete  dinner;  there  is  not  suf- 
ficient for  a third  person. 


ROAST  PIG. 


As^this  is  usually  divided  as  above,  before  sent  to  table,  little 
remains  to  be  carved.  First  separate  a shoulder  from  the  body,  and 
then  the  leg;  divide  the  ribs  into  convenient  portions,  and  send  round 
with  a sufficiency  of  the  stuffing  and  gravy.  Many  prefer  the  neck 
and  between  the  shoulders,  although  the  ribs  are  considered  the 
finest  part;  but  as  this  all  depends  on  taste,  the  question  should  be 
put.  The  ear  is  reckoned  a delicacy. 

Should  the  head  not  be  divided,  it  must  be  done,  and  the  brains 
taken  out,  and  mixed  with  the  gravy  and  stuffing. 

A LOIN  OF  PORK 

is  out  up  in  the  same  manner  as  a loin  of  Mutton.  See  page  xii. 


CARVING . 


A FOWL. 

It  will  b©  more  convenient  in  carving  this  to  take  it  on  your  plate, 
and  lay  the  joints,  as  divided,  neatly  on  the  dish.  Fix  your  fork  in 
the  middle  of  the  breast,  and  take  the  wing  off  in  the  direction  of 
1-2:  divide  the  joint  at  1,  lift  up  the  pinion  with  your  fork,  and  draw 
the  wing  toward  the  leg,  which  will  separate  the  fleshy  part  more 
naturally  than  by  the  knife;  cut  between  the  leg  and.  body  at  8 to 
the  bone  2,  give  the  blade  a sudden  turn,  and  the  joint  will  break 


The  usual  mode  of  carving  this  joint,  is  by  long  delicate  slices, 
through  the  thick  fat,  in  the  direction  1-2,  laying  open  the  bone  at 
each  cut,  which  brings  you  to  the  prime  part  at  once.  A more  sav- 
ing way  is  to  commence  at  the  knuckle  and  proceed  onwards. 

Some  persons  take  out  a round  piece  at  3,  and  enlarge  the  hole,  by 
cutting  thin  circular  slices  with  a sharp  knife.  This  keeps  the  meat 
moist,  and  preserves  the  gravy,  but  seldom  looks  handsome. 


SECTION  III. 

POULTRY,  GAME,  ETC. 

carving  knife  for  poultry  is  smaller  and  lighter  than  the 

carver;  the  point  is  more  peaked  and  the  handle  longer. 

In  cutting  up  a Turkey,  Goose,  Duck  or  Wild  Fowl,  more  prime 
pieces  may  be  obtained  by  carving  slices  from  pinion  to  pinion,  with- 
out making  wings;  this  is  an  advantage  when  your  party  is  large, 
it  makes  the  bird  go  farther. 


CARVING. 


if  the  fowl  is  not  old.  When  a similar  operation  is  performed  on  the 
other  side,  take  off  the  merrythought,  by  cutting  into  the  bone  at  4, 
and  turning  it  back,  which  will  detach  it;  next  remove  th©  neck 
bones  and  divide  the  breast  from  the  back,  by  cutting  through  the 
whole  of  the  ribs,  close  to  the  breast.  Turn  up  the  back,  press  the 
point  of  the  knife  about  half  way  between  the  neck  and  rump,  and 
on  raising  the  lower  end  it  will  separate  easily.  Turn  th©  rump  from 
you,  take  off  the  sidesmen,  and  the  operation  is  complete. 

The  breast  and  wings  are  the  most  delicate  parts,  but  the  leg  is 
more  juicy  in  a young  bird.  Great  care  should  be  taken  to  cut  the 
wings  as  handsome  as  possible. 

A TURKEY. 

The  finest  parts  of  this  bird  are  the  breast  and  wings;  the  latte1’ 
will  bear  some  delicate  slices  being  taken  off  After  the  fore  quar- 
ters are  severed,  the  thighs  must  be  divided  from  the  drumsticks, 
which,  being  tough,  should  be  reserved  till  last.  In  other  respects, 
a turkey  must  be  dealt  with  exactly  as  recommended  for  a fowl,  ex- 
cept that  it  has  no  merrythought. 

Give  a portion  of  the  stuffing  or  forced-meat,  which  is  inside  the 
breast,  to  each  person. 

A PARTRIDGE 

s cut  up  in  the  same  manner  as  a fowl,  only,  on  account  of  the  small* 
ness  of  the  bird,  the  merrythought  is  seldom  divided  from  the  breast* 
The  wings,  breast,  and  merrythought  are  the  finest  parts  of  it,  but 
the  wing  is  considered  the  best,  and  the  tip  of  it  is  reckoned  the 
the  most  delicious  morsel  of  the  whole. 

WOODCOCKS,  GROUSE,  ETC. 

are  carved  similar  to  a fowl,  if  not  too  small,  when  they  may  be  cut 
in  quarters  and  helped. 

Snipes,  being  smaller,  should  be  divided  in  halves. 


PIGEONS. 


The  usual  way  of  carving  these  birds  is  to  insert  the  knife  at  1,  and 
cut  to  2 and  8,  when  each  portion  may  be  divided  into  two  pieces 
and  helped;  sometimes  they  are  cut  in  halves,  either  across  or  down 
the  middle,  but  as  the  lower  part  is  thought  the  best,  the  first  mode 
is  the  fairest. 


20 


TEE  EVERYDAY  COOK-BOOK \ 


aOUPS. 

GENERAL  REMARKS. 

B®  careful  to  proportion  the  quantity  of  water  to  that  of 
the  meat.  Somewhat  less  than  a quart  of  water  to  a pound 
of  meat  is  a good  rule  for  common  soups.  Rich  soups,  in- 
tended for  company,  may  have  a still  smaller  allowance  of 
water. 

Soup  should  always  be  made  entirely  of  fresh  meat  that 
has  not  been  previously  cooked.  An  exception  to  this  rule 
may  sometimes  be  made  in  favor  of  the  remains  of  a piece 
of  roast  beef  that  has  been  very  much  under-done  in  roast- 
ing. This  may  be  added  to  a good  piece  of  raw  meat. 
Cold  ham,  also,  may  be  occasionally  put  into  white  soups. 

Soup,  however,  that  has  been  originally  made  of  raw 
meat  entirely  is  frequently  better  the  second  da^  than  the 
first,  provided  it  is  reboiled  only  for  a very  short  time,  and 
that  no  additional  water  is  added  to  it. 

Uni  h it  has  been  allowed  to  boil  too  hard,  so  as  to  ex- 
haust the  water,  the  soup-pot  will  not  require  replenishing. 
When  it  is  found  absolutely  necessary  to  do  so,  the  addi- 
tional water  must  be  boiling-hot  when  poured  in;  if  luke- 
warm or  cold,  it  will  entirely  spoil  the  soup. 

Every  particle  of  fat  should  be  carefully  skimmed  from 
the  surface.  Greasy  soup  is  disgusting  and  unwholesome. 
The  lean  of  meat  is  much  better  for  soup  than  the  fal 

Long  and  slow  boiling  is  necessary  to  extract  the  strength 
from  the  meat.  If  boiled  fast  over  a large  fire,  the  meat 
becomes  hard  and  tough,  and  will  not  give  out  its  juices. 

Potatoes,  ii  boiled  in  the  soup,  are  thought  by  some  to 
render  it  on  wholesome,  from  the  opinion  that  the  water  in 
w kioh  potatoes  k&v  e been  cooked  is  almost  a poison.  As  pota- 
V**  are  s part  of  ©v  ery  dinner,  it  is  very  easy  te  take  a lew  out 


THE  EVERYDAY  COOK-BOOK. 


SI 


of  the  pot  in  which  they  have  been  boiled  by  themselves, 
and  to  cut  them  up  and  add  them  to  the  soup  just  before  it 
goes  to  table.  Remove  all  shreds  of  meat  and  bone. 

The  cook  should  season  the  soup  but  very  slightly  with 
salt  and  pepper.  If  she  puts  in  too  much  it  may  spoil  it 
for  the  taste  of  most  of  those  who  are  to  eat  it;  but  if  too 
little  it  is  easy  to  add  more  to  your  own  plate. 


n 


XMM  MYMMYDAY  GQQK-MQQJL 


SOUPS. 


STOCK. 

Four  pounds  of  shin  of  beef,  or  four  pounds  of  knuckle 
of  Teal,  or  two  pounds  of  each;  any  bones,  trimmings  of 
poultry,  or  fresh  meat,  quarter  pound  of  lean  bacon  or  h am, 
two  ounces  of  butter,  two  large  onions,  each  stuck  with 
cloves;  one  turnip,  three  carrots,  one  head  of  celery,  three 
lumps  of  sugar,  two  ounces  of  salt,  half  a teaspoonful  of 
whole  pepper,  one  large  blade  of  maoe,  one  bunch  of  savory 
herbs,  four  quarts  and  half  pint  of  cold  water. 

Cut  up  the  meat  and  bacon,  or  ham,  into  pieces  of  about 
three  inches  square;  rub  the  butter  on  the  bottom  of  the 
stewpan;  put  in  half  a pint  of  water,  the  meat,  and  all  the 
other  ingredients.  Cover  the  stewpan,  arid  place  it  on  a 
sharp  fire,  occasionally  stirring  its  contents.  When  the 
bottom  of  the  pan  becomes  covered  with  a pale,  jelly-like 
substance,  add  the  four  quarts  of  cold  water,  and  simmer 
very  gently  for  five  hours.  As  we  have  said  before,  do  not 
let  it  boil  quickly.  Eemove  every  particle  of  scum  while  it 
is  doing,  and  strain  it  through  a fine  hair  sieve. 

This  stock  is  the  basis  of  many  of  the  soups  afterwards 
mentioned,  and  will  be  found  quite  strong  enough  for  ordi-  \ 
nary  purposes. 

Time:  five  and  one-half  hours.  Average  cost,  twenty- 
five  cents  per  quart. 

WHITE  STOCK  SOUP. 

Six  pounds  knuckle  of  veal,  half  pound  lean  bacon,  two 
tablespoonfuls  of  butter  rubbed  in  one  of  flour;  two 


THE  EVERYDAY  COOK-BOOK. 


23 


onions,  two  carrots,  two  turnips,  three  cloves  stuck  in  an 
onion,  one  blade  of  maoe,  bunch  of  herbs,  six  quarts  of 
water,  pepper  and  salt,  one  cup  of  boiling  milk. 

Out  up  the  meat  and  crack  the  bones.  Slice  carrots, 
turnips,  and  one  onion,  leaving  that  with  the  cloves  whole. 
Put  on  with  mace,  and  all  the  herbs  except  the  parsley,  in 
two  quarts  of  cold  water.  Bring  to  a slow  boil;  take  off 
the  scum,  as  it  rises,  and  at  the  end  of  an  hour's  stewing, 
add  the  rest  of  the  cold  water — one  gallon.  Cover  and 
cook  steadily,  always  gently,  four  hours.  Strain  off  the 
liquor,  of  which  there  should  be  about  five  quarts;  rub  the 
vegetables  through  the  colander,  and  pick  out  bones  and 
meat.  Season  these  highly  and  put,  as  is  your  Saturday 
custom,  into  a wide-mouth  jar,  or  a large  bowL  Add  to 
them  three  quarts  of  stock,  well  salted,  and,  when  cold, 
keep  on  ice.  Cool  to-day’s  stock;  remove  the  fat,  season, 
put  in  chopped  parsley,  and  put  over  the  fire.  Heat  in  a 
saucepan  a cup  of  milk,  stir  in  the  floured  butter;  cook 
three  minutes.  When  the  soup  has  simmered  ten  minutes 
after  the  last  boil,  and  been  carefully  skimmed,  pour  into 
the  tureen,  and  stir  in  the  hot,  thickened  milk. 

SHIN  OF  BEEF  SOUP. 

Get  a shin-bone  of  beef  weighing  four  or  five  pounds;  let 
the  butcher  saw  it  in  pieces  about  two  inches  long,  that  the 
marrow  may  become  the  better  incorporated  with  the  soup, 
and  so  give  it  greater  richness. 

Wash  the  meat  in  cold  water;  mix  together  of  salt  and 
pepper  each  a tablespoonful,  rub  this  well  into  the  meat, 
then  put  into  a soup-pot;  put  to  it  as  many  quarts  of  water 
as  there  are  pounds  of  meat,  and  set  it  over  a moderate  fire, 
until  it  comes  to  a boil,  then  take  off  whatever  scum  may 
have  risen,  after  which  cover  it  close,  and  set  it  where  it 
will  boil  very  gently  for  two  hours  longer,  then  skim  it 
again,  and  add  to  it  the  proper  vegetables,  which  am  these- 


24 


THE  EVEBYDAY  COOK-BOOK. 


one  large  carrot  grated,  one  large  turnip  cut  in  slices  (the 
yellow  or  ruta  baga  is  best), one  leek  cut  in  slices,  one  bunch 
of  parsley  cut  small,  six  small  potatoes  peeled  and  cut  in 
half,  and  a teacupful  of  pearl  barley  well  washed,  then  cover 
it  and  let  it  boil  gently  for  one  hour,  at  which  time  add  an- 
other tablesponful  of  salt  and  a thickening  made  of  a table- 
spoonful of  wheat  flour  and  a gill  of  water,  stir  it  in  by  the 
spoonful;  cover  it  for  fifteen  minutes  and  it  is  done. 

Three  hours  and  a half  is  required  to  make  this  soup;  it 
is  the  best  for  cold  weather.  Should  any  remain  over  the 
first  day,  it  may  be  heated  with  the  addition  of  a little  boil- 
ing water,  and  served  again. 

Take  the  meat  from  the  soup,  and  if  to  be  served  with  it, 
take  out  the  bones,  and  lay  it  closely  and  neatly  on  a dish, 
and  garnish  with  sprigs  of  parsley;  serve  made  mustard  and 
catsup  with  it.  It  is  very  nice  pressed  and  eaten  with  must- 
ard and  vinegar  or  catsup. 

MUTTON  SOUP  WITH  TAPIOCA. 

Three  pounds  perfectly  lean  mutton.  The  scrag  makes 
good  soup  and  costs  little.  Two  or  three  pounds  of  bones, 
well  pounded,  one  onion,  two  turnips,  two  carrots,  two 
stalks  of  celery,  a few  sprigs  of  parsley;  if  you  have  any  to- 
matoes left  from  yesterday,  add  them,  four  tablespoonfuls 
of  pearl  or  granulated  tapioca  (not  heaping  spoonfuls), four 
quarts  of  water. 

Put  on  the  meat,  cut  in  small  pieces,  with  the  bones, in  two 
quarts  of  cold  water.  Heat  very  slowly,  and  when  it  boils, 
pour  in  two  quarts  of  hot  water  from  the  kettle.  Chop  the 
vegetables,  cover  with  cold  water.  So  soon  as  they  begin 
to  simmer,  throw  off  the  first  water,  replenishing  with  hot, 
and  stew  until  they  are  boiled  to  pieces.  The  meat  should 
cook  steadily,  never  fast,  five  hours,  keeping  the  pot-lid  on. 
Strain  into  a great  bowl;  let  it  cool  to  throw  the  fat  to  the 
surface;  skim  and  return  to  the  fire.  Season  with  pepper 


THE  EVERYDAY  COOK-BOOK. 


25 


and  salt,  boil  up,  take  off  the  scum;  add  the  vegetables  with 
their  liquor.  Heat  together  ten  minutes,  strain  again,  and 
bring  to  a slow  boil  before  the  tapioca  goesin.  This  should 
have  been  soaked  for  one  hour  in  cold  water,  then  cooked 
in  the  same  within  another  vessel  of  boiling  water  until  each 
grain  is  clear.  It  is  necessary  to  stir  up  often  from  the  bot- 
tom while  cooking.  Stir  gradually  into  the  soup  until  the 
tapioca  is  dissolved. 

Send  around  grated  cheese  with  this  soup. 

VEAL  SOUP. 

To  about  three  pounds  of  a joint  of  veal,  whioh  must  be 
well  broken  up,  put  four  quarts  of  water  and  set  it  over  to 
boil.  Prepare  one-fourth  pound  of  macaroni  by  boiling  it 
by  itself,  with  sufficient  water  to  cover  it;  add  a little  but- 
ter to  the  macaroni  when  it  is  tender,  strain  the  soup  and 
season  to  taste  with  salt  and  pepper,  then  add  the  macaro- 
ni in  the  water  in  which  it  is  boiled.  The  addition  of  a pint 
of  rich  milk  or  cream  and  celery  flavor  is  relished  by  many. 

OX-TAIL  SOUP. 

Take  two  ox  tails  and  two  whole  onions,  two  carrots,  a 
small  turnip,  two  tablespoonfuls  of  flour,  and  a little  white 
pepper,  add  a gallon  of  water,  let  all  boil  for  two  hours; 
then  take  out  the  tails  and  cut  the  meat  into  small  pieces, 
return  the  bones  to  the  pot,  for  a short  time,  boil  for  another 
hour,  then  strain  the  soup,  and  rinse  two  spoonfuls  of  ar- 
rowroot to  add  to  it  with  the  meat  cut  from  the  bones,  and 
let  all  boil  for  a quarter  of  an  hour. 

VEGETABLE  SOUP. 

Two  pounds  of  coarse,  lean  beef,  cut  into  strips,  two 
pounds  of  knuckle  of  veal  chopped  to  pieces,  two  pounds  of 

mutton  bones,  and  the  bones  left  from  your  odd  veal  eoraefe" 


THE  EVERYDAY  COOK-BOOK. 


ed  to  splinters,  pound  of  lean  ham,  four  large  carrot*,  two 
turnips,  two  onions,  bunch  of  herbs,  three  tablespoonfuls  of 
butter,  and  two  of  flour,  one  tablespoonful  of  sugar,  salt  and 
pepper,  seven  quarts  of  water. 

Put  on  meat,  bones,  herbs  and  water,  and  cook  slowly  five 
hours.  Strain  the  soup,  of  which  there  should  be  five  quarts. 
Season  meat  and  bones,  and  put  into  the  stock-pot  with 
three  quarts  of  liquor.  Save  this  for  days  to  come.  While 
the  soup  for  to-day  is  cooling  that  you  may  take  off  the  fat, 
put  the  butter  into  a frying  pan  with  sliced  carrots,  turnips 
and  onions,  and  fry  to  a light  brown.  Now,  add  a pint  oi 
the  skimmed  stock,  and  stew  the  vegetables  tender,  stir  in 
the  flour  wet  with  water,  and  put  all,  with  your  cooled 
stock,  over  the  fire  in  the  soup-kettle.  Season  with  sugar* 
Cayenne  and  salt,  boil  five  minutes,  rub  through  a colander, 
then  a soup-sieve,  heat  almost  to  boiling,  and  serve. 

MACARONI  SOUP. 

To  a rich  beef  or  other  soup,  in  which  there  is  no  season- 
ing other  than  pepper  or  s,alt,  take  half  a pound  of  small 
pipe  macaroni,  boil  it  in  clear  water  until  it  is  tender,  then 
drain  it  and  cut  it  in  pieces  of  an  inch  in  length,  boil  it  for 
fifteen  minutes  in  the  soup  and  serve. 

VERMICELLI  SOUP. 

Swell  quarter  of  a pound  of  vermicelli  in  a quart  of  warm 
water,  then  add  it  to  a good  beef,  veal,  lamb  or  chicken 
soup  or  broth  with  quarter  of  a pound  of  sweet  butter;  let 
the  soup  boil  for  fifteen  minutes  after  it  is  added. 

CHICKEN  CREAM  SOUP. 

Beil  an  old  fowl,  with  an  onion,  in  four  quarts  of  cold  wa- 
ter, until  there  remain  but  two  quarts.  Take  it  out  and  let 
ifcflriftrtL  €tat  off  the  whole  of  the  taweet,  they  wqy 


THE  EVERYDAY  COOK-BOOK. 


27 


fine.  Mix  with  the  pounded  yolks  of  two  hard-boiled  eggs, 
and  mb  through  a colander.  Cool,  skim,  and  strain  the 
soup  into  a soup-pot.  Season,  add  the  ehieken-and-egg 
mixture,  simmer  ten  minutes,  and  pour  into  the  tureen. 
Then  add  a small  cup  of  boiling  milk. 

MOCK-TURTLE  SOUP. 

Clean  and  wash  a calf  s head,  split  it  in  two,  save  the 
brains,  boil  the  head  until  tender  in  plenty  of  water;  put  a 
slice  of  fat  ham,  a bunch  of  parsley  cut  small,  a sprig  of 
thyme,  two  leeks  cut  small,  six  cloves,  a teaspoonful  of  pep- 
per, and  three  ounces  of  butter,  into  a stew-pan,  and  fry 
them  a nice  brown;  then  add  the  water  in  which  the  head 
was  boiled,  cut  the  meat  from  the  head  in  neat  square 
pieces,  and  put  them  to  the  soup;  add  a pint  of  Madeira 
and  one  lemon  sliced  thin,  and  Cayenne  pepper  and  salt  to 
taste;  let  it  simmer  gently  for  two  hours,  then  skim  it  clear 
and  serve. 

Make  a forcemeat  of  the  brains  as  follows:  put  them  in  a 
stew-pan,  pour  hot  water  over,  and  set  it  over  the  fire  for  a 
few  minutes,  then  take  them  up,  chop  them  small,  with  a 
sprig  of  parsley,  a saltspoonful  of  salt  and  pepper  each,  a 
tablespoonful  of  wheat  flour,  the  same  of  butter,  and  one 
well-beaten  egg;  make  it  in  small  balls,  and  drop  them  in 
the  soup  fifteen  minutes  before  it  is  taken  from  the  fire;  in 
making  the  balls,  a little  more  flour  may  be  necessary. 
Egg-baQa  may  also  be  added. 

HARD  PEA  SOUP. 

Many  persons  keep  the  bones  of  their  roast  in  order  to 
convert  them  into  stock  for  pea  soup,  which  is,  to  my  taste, 
one  of  the  most  reKshable  of  all  soups,  and  a famous  dish 
for  cold  weather,  with  this  advantage  in  its  favor,  that  it 
maybe  msdm  fmm  almost  anything  (kxpfal  vimk  fer  p® 


28 


THE  EVEBYDAl  COOK-BOOK. 


soup  can  be  made  from  a kuckie  of  ham  or  from  a piece  of 
pickled-pork.  Supposing  that  some  such  stock  is  at  hand 
to  the  extent  of  about  two  quarts,  procure,  say,  two  pounds 
of  split  peas,  wash  them  well,  and  then  soak  them  for  a night 
in  water  to  which  a very  little  piece  of  soda  has  been  added 
(the  floating  peas  should  be  all  thrown  away),  strain  out 
the  peas  and  place  them  in  the  stock,  adding  a head  oi 
celery,  a cut-down  carrot  and  a large  onion  or  two,  and 
season  with  a pinch  of  curry  powder,  or  half  an  eggspoon- 
ful  of  Cayenne  pepper.  Boil  with  a lid  on  the  pot  till  all  is 
soft,  skimming  off  the  scum  occasionally,  and  then  carefully 
strain  into  a well-warmed  tureen,  beating  the  pulp  through 
the  strainer  with  a spoon.  Serve  as  hot  as  possible,  placing 
a breakfastcupful  of  crumbled  toast  (bread)  into  the  tureen 
before  the  soup  is  dished.  Much  of  the  success  in  prepar- 
ing this  soup  lies  in  the  “straining,”  which  ought  to  be 
carefully  attended  to.  A wire  sieve  is  best;  but  an  active 
housewife  must  never  stick.  If  she  ha3  not  a sieve  made 
for  the  purpose,  she  can  fold  a piece  of  net  two  or  three 
times,  and  use  that.  When  a knuckle  of  ham  has  been 
used  to  make  the  stock  it  should  form  a part  of  the  dinner, 
with  potatoes,  or  it  may  be  used  as  a breakfast  or  supper 
relish* 

GREEN  PEA  SOUP* 

Wash  a small  quarter  of  lamb  in  cold  water,  and  put  it  in- 
to a soup-pot  with  six  quarts  of  cold  water;  add  to  it  two 
tablespoon fuls  of  salt,  and  set  it  over  a moderate  fire — let 
it  boil  gently  for  two  hours,  then  skim  it  clear,  add  a quart 
of  shelled  peas,  and  a teaspoonful  of  pepper;  cover  it,  and 
let  it  boil  for  half  an  hour,  then  having  scraped  the  skins 
from  a quart  of  small  young  potatoes,  add  them  to  the 
soup;  cover  the  pot,  and  let  it  boil  for  half  an  hour  longer; 
work  quarter  of  a pound  of  butter,  and  a dessert  spoonfri 


THE  EVERYDAY  COOK-BOOK. 


29 


of  flour  together,  and  add  them  to  the  soup  ten  or  twelve 
minutes  before  taking  it  off  the  fire. 

Serve  the  meat  on  a dish  with  parsley  sauce  over,  and  the 
soup  in  a tureen. 

POTATO  SOUP. 

Potato  soup  is  suitable  for  a cold  day.  Make  it  in  the 
following  manner:  Get  as  many  beef  or  ham  bones  as  you 
can,  and  smash  them  into  fragments.  Add  a little  bit  of 
lean  ham  to  give  flavor.  Boil  the  bone  and  ham  for  two  hours 
and  a half  at  least.  The  bone  of  a roast  beef  is  excellent. 
Strain  off  the  liquor  carefully,  empty  the  bones  and  debris 
of  the  ham,  restore  the  liquor  to  the  pot,  and  place  again 
on  the  fire.  Having  selected,  washed,  and  pared  some  nice 
potatoes,  cut  them  into  small  pieces,  and  boil  them  in  the 
stock  till  they  melt  away.  An  onion  or  two  may  also  be 
boiled  among  the  bones  to  help  the  flavor.  I do  not  like 
thick  potato  soup,  and  I usually  strain  it  through  a hair 
sieve,  after  doing  so  placing  it  again  on  the  fire,  seasoning 
it  with  pepper  and  salt  to  taste.  A stick  of  celery  boiled 
with  the  bones  is  an  improvement.  Make  only  the  quantity 
required  for  the  day,  as  potato  soup  is  best  when  it  is  newly 
made. 

TOMATO  SOUP. 

Tomato  soup  is  a much  relished  American  dish,  and  is 
prepared  as  follows:  Steam,  or  rather  stew  slowly,  a mess 
of  turnips,  carrots,  and  onions,  also  a stalk  of  celery,  with 
half  a pound  of  lean  ham  and  a little  bit  of  fresh  butter  over 
a slow  fire  for  an  hour  or  so.  Then  add  two  quarts  of  di- 
luted stock  or  of  other  liquor  in  which  meat  has  been  boiled, 
as  also  eight  or  ten  ripe  tomatoes.  Stew  the  whole  for  an 
hour  and  a half,  then  pass  through  the  sieve  into  the  pan 
again;  add  a little  pepper  and  salt,  boil  for  ter 
*erve  hoi 


80  THE  EVERYDAY  COOK-BOOK \ 

GAME  SOUP. 

Two  gr oust  or  partridges,  or  if  you  have  neither,  use  a 
pair  of  rabits;  half  a pound  of  lean  h$m;  two  medium-sized 
onions;  one  pound  of  lean  beef;  fried  bread;  butter  for  fry- 
ing; pepper,  salt,  and  two  stalks  of  white  celery  cut  into 
inch  lengths;  three  quarts  of  water. 

Joint  your  game  neatly;  cut  the  ham  and  onions  into 
small  pieces,  and  fry  all  in  butter  to  a light  brown.  Put  into 
a soup-pot  with  the  beef,  cut  into  strips,  and  a little  pepper. 
Pour  on  the  water;  heat  slowly,  and  stew  gently  two  hours. 
Take  out  the  pieces  of  bird,  and  cover  in  a bowl;  cook  the 
soup  an  hour  longer;  strain;  cool;  drop  in  the  celery,  and 
simmer  ten  minutes.  Pour  upon  fried  bread  in  the  tureen. 

CELERY  SOUP. 

Celery  soup  may  be  made  with  white  stock . Cut  down 
the  whit©  of  half  a dozen  heads  of  celery  into  little  pieces 
and  boil  it  in  four  pints  of  white  stock,  with  a quar- 
er  of  a pound  of  lean  ham  and  two  ounces  of  butter.  Sim- 
mer gently  for  a full  hour,  then  drain  through  a sieve,  re- 
turn the  liquor  to  pan  and  stir  in  a few  spoonfuls  of  cream 
with  great  care.  Serve  with  toasted  bread,  and,  if  liked, 
thicken  with  a little  flour.  Season  to  taste. 

OYSTER  SOUP. 

Two  quarts  of  oysters,  one  quart  of  milk,  two  tablespoon- 
fuls  of  butter,  one  teacupful  hot  water;  pepper,  salt. 

Strain  all  the  liquor  from  the  oysters;  add  the  water  and 
heat.  When  n^ar  the  boil,  add  the  seasoning,  then  the 
oysters.  Cook  about  five  minutes  from  the  time  they  begin 
to  simmer,  until  they  “raffle.”  Stir  in  the  butter,  oook  one 
minute  and  pour  into  the  tureen.  Stir  in  the  boiling  milk, 
and  tend  to  table. 


TUB  EVK&YDAY  COOK-BOOK. 


il 


LOBSTER  SOUP. 

Procure  a large  hen  fish,  boiled,  and  with  all  its  coral,  if 
possible.  Cut  away  from  it  all  the  meat  in  neat  little  pieces; 
beat  up  the  fins  and  minor  claws  in  a mortar,  then  stew  the 
results  in  a stew-pan,  slowly,  along  with  a little  white  stock; 
season  this  with  a bunch  of  sweet  herbs;  a small  onion,  a 
little  bit  of  celery,  and  a carrot  may  be  placed  in  the  stock 
as  also  the  toasted  crust  of  a French  roll.  Season  to  taste 
with  salt  and  a little  Cayenne.  Simmer  the  whole  for  about 
an  hour;  then  strain  and  return  the  liquor  to  the  saucepan; 
place  in  it  the  pieces  of  lobster,  and  having  beat  up  the 
coral  in  a little  flour  and  gravy,  stir  it  in.  Let  the  soup  re- 
main on  the  fire  for  a few  minutes  without  boiling  and  serve 
hot.  A small  strip  of  the  rind  of  a lemon  may  be  boiled  in 
the  stock,  and  a little  nutmeg  may  be  added  to  the  season- 
ing. This  is  a troublesome  soup  to  prepare,  but  there  are 
many  who  like  it  when  it  is  well  made. 

EGG  BALLS  FOR  SOUP. 

Boil  four  eggs;  put  into  cold  water;  mash  yolks  with  yolk 
of  one  raw  egg,  and  one  teaspoonful  of  flour,  pepper,  salt 
and  parsley;  make  into  balls  and  boil  two  minutes. 

NOODLES  FOR  SOUP. 

Rub  into  two  eggs  as  much  sifted  flour  as  they  will  ab- 
sorb; then  roll  out  until  thin  as  a wafer;  dust  over  a little 
flour,  and  then  roll  over  and  over  into  a roll,  cut  off  thin 
slices  from  the  edge  of  the  roll,  and  shake  out  into  long 
strips;  put  them  into  the  soup  lightly  and  boil  for  ten  min- 
utes; salt  should  be  added  while  mixing  with  the  flour — 
nbfflit  a fait?? pfKfflfui 


TMM  M VMM  YD  AY  COOK- BOOM. 


IRISH  STEW.— STOVED  POTATOES. 

These  form  excellent  and  nutritions  dishes.  The  former 
dish  can  be  made  from  a portion  of  the  back  ribs  or  neck  of 
mntton,  the  fleshy  part  of  which  must  be  cut  into  cutlets. 
Flatten  these  pieces  of  meat  with  a roller,  and  dip  them  in  a 
composition  of  pepper,  salt  and  flour.  Peel  potatoes  and 
slice  them  to  the  extent  of  two  pounds  of  potatoes  for  every 
pound  of  meat.  An  onion  or  two  sliced  into  small  bits  will 
be  required.  Before  building  the  materials  into  a goblet, 
melt  a little  suet  or  dripping  in  it,  then  commence  by  lay- 
ing in  the  pot  a layer  of  potatoes,  which  dust  well  with  pep- 
per and  salt,  then  a layer  of  meat  sprinkled  with  the  chop- 
ped onions,  and  so  on  till  the  goblet  is  pretty  full.  Fill  in 
about  a breakfast-cupful  of  gravy,  if  there  be  any  in  the 
house;  if  not,  water  will  do.  Finish  off  with  a treble  row 
of  potatoes  on  the  top.  Let  the  mess  stew  slowly  for  about 
three  hours,  taking  great  care  to  keep  the  lid  so  tight  that 
none  of  the  virtue  can  escape — letting  away  the  steam  is 
just  letting  away  the  flavor.  Shake  the  pot  occasionally 
with  some  force,  to  prevent  burning.  Some  cooks  in  pre- 
paring this  dish,  boil  the  potatoes  for  some  time,  and  then 
pour  and  dry  them  well;  others  add  a portion  of  kidney  to 
the  stew;  while  extravagent  people  throw  in  a few  oysters,  a 
slice  or  two  of  lean  ham,  or  a ham  shank.  Irish  stew  should 
be  served  as  hot  as  possible.  It  is  a savory  and  inexpen- 
sive dish  for  cold  weather. — Stoved  potatoes  are  prepared 
much  iff  the  same  way.  Cut  down  what  of  the  Sunday’s 
roast  is  left,  and  proceed  with  it  just  as  you  would  with  the 
neck  of  mutton.  Some  cooks  would  stew  the  bones  of  the 
roast*  in  order  to  make  a gravy  in  which  to  stove  the  meat 
and  potatoes,  but  the  bones  will  make  excellent  potato  soup. 
Irish  stew  is  an  excellent  dish  for  skaters  and  curlers.  It 
is  sometimes  known  as  “hot  pot19 


rm  « . _ VEGETABLES. 

m tLe  P°rc^ase  of  vegetables  is  to  have  due  regard  to  the 
^aste  anfl  appearance  which  the  same  vegetables  undergo  in  different 
Wtoter  Sprmg  carrots>  *Qr  stance,  are  very  different  from  those  of  Autumn  and 


FRUTT. 

®®.hl?lleat  value  as  articles  of  food,  whilst  others  are  generally 
£riv  ,rr  t !f 1 iiiXUJy'  T,!e  coolness  of  succulent  fruits  renders  them  peon, 
aariy  grateful  m warm  climates,  and  are  always  welcome  «ad  refreshing  as  a dessert, 


HORS-D’CEUVRK. 

A selected  Hat  of  the  Hors-D’OEuvre  comprises  the  following : Radishes,  Gherkins, 
lives.  Anchovies,  Cucumber,  Artichokes,  Pickled  Herrings,  Pickled  Oysters,  Mixed 

JclCKl6St 


PASTES,  4 

Pastes  are  comprised  as  follows : Maccaronf,  Rice,  Sago,  Tapioca,  Ac.,  and  aw 
lade  into  numerous  delectable  dishes,  prepuratloo  erf  which  a fuUy  described  m 
list  volume* 


aiad 

rate  volume* 


THE  EVERYDAY  COOK-BOOK . 


88 


TO  GET  UP  A SOUP  IN  HASTE. 

Chop  some  cold  cooked  meat  fine,  and  put  a pint  into  a 
stew-pan  with  some  gravy,  season  with  pepper  and  salt  and  a 
little  butter  if  the  gravy  is  not  rich, add  a little  flour  moisten- 
ed with  cold  water,  and  three  pints  boiling  water,  boil  moder- 
ately half  an  hour.  Strain  over  some  ric©  or  nicely  toasted 
bread,  and  serve.  Uncooked  meat  may  be  used  by  using 
one  quart  of  cold  water  to  a pound  of  chopped  meat,  and 
letting  it  stand  half  before  boiling.  Celery  root  may  be 
grated  in  as  seasoning,  or  a bunch  of  parsley  thrown  in, 

TO  COLOR  SOUPS. 

A fine  amber  color  is  obtained  by  adding  finely-grated 
carrot  to  the  clear  stock  when  it  is  quite  free  from  scum. 

Red  is  obtained  by  using  red  skinned  tomatoes  from  which 
the  skin  and  seeds  have  been  strained  out. 

Only  white  vegetables  should  be  used  in  white  soups,'  as 
chicken. 

Spinach  leaves,  pounded  in  a mortar,  and  the  juice  ex- 
pressed, and  added  to  the  soups,  will  give  a green  color. 

Black  beans  make  an  excellent  brown  soup.  The  same 
color  can  be  gotten  by  adding  burnt  sugar  or  browned  flour 
to  clear  stock. 


FISH. 


Fish  are  good,  when  the  gills  are  red,  eyes  are  full,  and 
the  body  of  the  fish  is  firm  and  stiff.  After  washing  them 
well,  they  should  be  allowed  to  remain  for  a short  time  in 
salt  water  sufficient  to  cover  them;  before  cooking  wipe 
them  dry,  dredge  lightly  with  flour,  and  season  with  salt  and 


84 


THE  EVERYDAY  COOK-BOOK. 


pepper.  Salmon  trout  and  other  small  fish  are  usually  fried 
or  broiled;  all  large  fish  should  be  put  in  a cloth,  tied  close- 
ly with  twine,  and  placed  in  cold  water,  when  they  may  be 
put  over  the  fire  to  boil.  When  fish  are  baked,  prepare  the 
fish  the  same  as  for  boiling,  and  put  in  the  oven  on  a wire 
gridiron,  over  a dripping  pan. 

BOILED  SALMON. 

The  middle  slice  of  salmon  is  the  best.  Sew  up  neatly  in 
a mosquito-net  bag,  and  boil  a quarter  of  an  hour  to  the 
pound  in  hot,  salted  water.  When  done,  unwrap  with  care, 
and  lay  upon  a hot  dish,  taking  care  not  to  break  it.  Have 
ready  a large  cupful  of  drawn  butter,  very  rich,  in  which  has 
been  stirred  a tablespoonful  of  minced  parsley  and  the  juice 
of  a lemon.  Pour  half  upon  the  salmon,  and  serve  the  rest 
in  a boat.  Garnish  with  parsley  and  sliced  eggs. 

Here  is  a recipe  for  a nice  pickle  for  cold  salmon  made  out 
of  the  liquor  in  which  the  fish  has  been  boiled,  of  which  take 
as  much  as  you  wish,  say  three  breakfast-cupfuls,  to  which 
add  vinegar  to  taste  (perhaps  a teacupful  will  be  enough),  a 
good  pinch  of  pepper,  a dessert-spoonful  of  salt.  Boil  for  a 
few  minutes  with  a sprig  or  two  of  parsley  and  a little 
thyme.  After  it  has  become  quite  cold,  pour  it  over  the 
fish. 

BROILED  SALMON. 

Cut  some  slices  about  an  inch  thick,  and  broil  them  over 
a gentle  bright  fire  of  coals,  for  ten  or  twelve  minutes. 
When  both  sides  are  done,  take  them  on  to  a hot  dish; 
butter  each  slice  well  with  sweet  butter;  strew  over  each 
a very  little  salt  and  pepper  to  taste,  and  serve. 

BAKED  SALMON. 

Clean  the  fish,  rinse  it,  and  wipe  it  dry;  rub  it  well  out- 
side and  in,  with  a mixture  of  pepper  and  salt,  and  fill  it 


THE  EVERYDAY  COOK-BOOK . 35 

with  a stuffing  made  with  slices  of  bread,  buttered  freely 
and  moistened  with  hot  milk  or  water  (add  sage  or  thyme 
to  the  seasoning  if  liked);  tie  a thread  around  the  fish  so 
as  to  keep  the  staffing  in  (take  off  the  thread  before  serv- 
ing); lay  muffin-rings,  or  a trivet  in  a dripping-pan,  lay  bits 
of  butter  over  the  fish,  dredge  flour  over,  and  put  it  on  the 
rings;  put  a pint  of  hot  water  in  the  pan,  to  baste  with ; bake 
one  hour  if  a large  fish,  in  a quick  oven;  baste  frequently. 
When  the  fish  is  taken  up,  having  cut  a lemon  in  very 
thin  slices,  put  them  in  the  pan,  and  let  them  fry  a little; 
then  dredge  in  a teaspor  il  of  wheat  flour;  add  a small  bit 
of  butter;  stir  it  about,  a.  diet  it  bi'own  without  burning 
for  a little  while  then  aad  half  a teacupful  or  more  of  boil- 
ing water  stir  it  smooth,  take  the  slices  of  lemon  into  the 
gravy  boat,  and  strain  the  gravy  over.  Serve  with  boiled 
potatoes.  The  lemon  may  be  omitted  if  preferred,  although 
generally  it  will  be  liked. 

SALMON-TROUT, 

Dressed  the  same  as  salmon. 

SPICED  SALMON  (PICKLED). 

Boil  a salmon,  and  after  wiping  it  dry,  set  it  to  cool; 
take  of  the  water  in  which  it  was  boiled,  and  good  vinegar 
each  equal  parts,  enough  to  cover  it;  add  to  it  one  dozen 
cloves,  as  many  small  blades  of  mace,  or  sliced  nutmeg,  one 
teaspoonful  of  whole  pepper,  and  the  same  of  alspice;  make 
it  boiling  hot,  skim  it  clear,  add  a small  bit  of  butter  (the 
size  of  a small  egg),  and  pour  it  over  the  fish;  set  it  in  a cool 
place.  When  cold,  it  is  fit  for  use,  and  will  keep  for  a long 
time,  covered  close,  in  a cool  place.  Serve  instead  of  pick- 
led  oysters  for  supper. 

A fresh  cod  is  very  nice,  done  in  the  same  manner,  as  is 
also  a striped  sea  bass. 


86 


THE  EVER  YD  A Y COOK-BOOK. 


SALMON  AND  CAPER  SAUCE. 

Two  slices  of  salmon,  one  quarter  pound  butter,  one  half 
teaspoonful  of  chopped  parsley,  one  shalot;  salt,  pepper  and 
grated  nutmeg  to  taste. 

Mode:  Lay  the  salmon  in  a baking-dish,  place  pieces  of 
butter  over  it,  and  add  the  other  ingredients,  rubbing  a lit- 
tle of  the  seasoning  into  the  fish;  baste  it  frequently;  when 
done,  take  it  out  and  drain  for  a minute  or  two;  lay  it  in  a 
dish;  pour  caper  sauce  over  it,  and  serve;  salmon  dressed  in 
this  way,  with  tomato  sauce,  is  very  delicious. 

SALMON  CUTLETS. 

Cut  the  slices  one  inch  thick,  and  season  them  with  pep- 
per and  salt;  butter  a sheet  of  white  paper,  lay  each  slice  on 
a separate  piece,  with  their  ends  twisted;  boil  gently  over  a 
clear  fire,  and  serve  with  anchovy  or  caper  sauce.  When 
higher  seasoning  is  required,  add  a few  chopped  herbs  and 
a little  spice. 

DRIED  OR  SMOKED  SALMON. 

Cut  the  fish  down  the  back,  take  out  the  entrails,  and  roe, 
scale  it,  and  rub  the  outside  and  in  with  common  salt,  and 
hang  it  to  drain  for  twenty-four  hours. 

Pound  three  ounces  of  saltpetre,  two  ounces  of  coarse  salt 
and  two  of  coarse  brown  sugar;  mix  these  well  together,  and 
rub  the  salmon  over  every  part  with  it;  then  lay  it  on  a large 
dish  for  two  days;  then  rub  it  over  with  common  salt,  and 
in  twenty-four  hours  it  will  be  fit  to  dry.  Wipe  it  well, 
stretch  it  open  with  two  sticks,  and  hang  it  in  a chimney, 
with  a smothered  wood  fire,  or  in  a smoke  house,  or  in  a 
dry,  cool  place. 

Shad  done  in  this  manner  are  very  fine. 


THE  EVERYDAY  COOK-BOOK. 


17 


BOILED  COD. 

Lay -the  fish  in  cold  water,  a little  salt,  for  half  an  hour. 
Wipe  dry,  and  sew  up  in  a linen  cloth,  coarse  and  clean 
fitted  to  the  shape  of  the  piece  of  cod.  Have  but  one  fold 
over  each  part.  Lay  in  the  fish-kettle,  cover  with  boiling 
water,  salted  at  discretion.  Allow  nearly  an  hour  for  e 
piece  weighing  four  pounds. 

COD  PIE. 

Any  remains  of  cold  cod,  twelve  oysters,  sufficint  melted 
butter  to  moisten  it;  mashed  potatoes  enough  to  fill  up  the 

dish. 

Mode:  Flake  the  fish  from  the  bone,  and  carefully  take 

away  all  the  skin.  Lay  it  in  a pie-dish,  pour  over  the  melted 
butter  and  oysters  (or  oyster  sauce,  if  there  is  any  left),  and 
cover  with  mashed  potatoes.  Bake  for  half  an  hour,  and 
send  to  table  of  a nice  brown  color. 

DRIED  CODFISH. 

This  should  always  be  laid  in  soak  at  least  one  night  be- 
fore it  is  wanted;  then  take  off  the  skin  and  put  it  in  plenty 
of  cold  water;  boil  it  gently  (skimming  it  meanwhile)  for 
one  hour,  or  tie  it  in  a cloth  and  boil  it. 

Serve  with  egg  sauce;  garnish  with  hard-boiled  eggs  cut 
in  slices,  and  sprigs  of  parsley.  Serve  plain  boiled  or 
mashed  potatoes  with  it. 

STEWED  SALT  COD. 

Scald  some  soaked  cod  by  putting  it  over  the  fire  in  boil- 
ing water  for  ten  minutes;  then  scrape  it  white,  pick  it  in 
flakes,  and  put  it  in  a stew-pan,  with  a tablespoonful  of  but- 
ter worked  into  the  same  of  flour,  and  as  much  milk  as  will 

moisten  it;  let  it  stew  gently  for  ten  minutes;  add  pepper 


S3 


THE  EVERYDAY  COOK-BOOK. 


to  taste,  and  serve  hot;  put  it  in  a deep  dish,  slice  hard- 

boiled  eggs  over,  and  sprigs  of  parsley  around  the  edge. 

This  is  a nice  relish  for  breakfast,  with  coffe  and  tea,  and 
rolls  or  toast. 

CODFISH  CAKES. 

First  boil  soaked  cod,  then  chop  it  fine,  put  to  it  an  equal 
quantity  of  potatoes  boiled  and  mashed;  moisten  it  with 
beaten  eggs  or  milk,  and  a bit  of  butter  and  a little  pepper; 
form  it  in  small,  round  cakes,  rather  more  than  a half  inch 
thick;  flour  the  outside,  and  fry  in  hot  lard  or  beef  drippings 
until  they  are  a delicate  brown ; like  fish,  these  must  be  fried 
gently,  the  lard  being  boiling  hot  when  they  are  put  in; 
when  one  side  is  done  turn  the  other.  Serve  for  breakfast. 

BOILED  BASS. 

Put  enough  water  in  the  pot  for  the  fish  to  swim  in,  easily, 
Add  half  a cup  of  vinegar,  a teaspoonful  of  salt,  an  onion,  a 
dozen  black  peppers,  and  a blade  of  mace.  Sew  up  the  fish 
in  a piece  of  clean  net,  fitted  to  its  shape.  Heat  slowly  for 
the  first  half  hour,  then  boil  eight  minutes,  at  least,  to  the 
pound,  quite  fast.  Unwrap,  and  pour  over  it  a cup  of  drawn 
butter,  based  upon  the  liquor  in  which  the  fish  was  boiled, 
with  the  juice  of  half  a lemon  stirred  into  it.  Garnish  with 
sliced  lemon.  1 

FRIED  BASS. 

Clean,  wipe  dry,  inside  and  out,  dredge  with  flour,  and 
season  with  salt.  Fry  in  hot  butter,  beef-dripping,  or  sweet 
lard.  Half-butter,  half-lard  is  a good  mixture  lor  frying  fish. 
The  moment  the  fish  are  done  to  a good  brown,  take  them 
from  the  fat  and  drain  in  a hot  colander.  Garnish  with 
parsley. 


THE  EVERYDAY  COOK-BOOK. 


S9 


TO  FRY  OR  BROIL  FISH  PROPERLY. 

After  the  fish  is  well  cleansed,  lay  it  on  a folded  towel  and 
dry  out  all  the  water.  When  well  wiped  and  dry,  roll  it  in 
wheat  flour,  rolled  crackers,  grated  stale  bread,  or  Indian 
meal,  whichever  may  be  preferred;  wheat  flour  will  gen- 
erally be  liked. 

Have  a thick-bottomed  frying-pan  or  spider,  with  plenty 
of  sweet  lard  salted  (a  tablespoonful  of  salt  to  each  pound 
of  lard),  for  fresh  fish  which  have  not  been  previously  salted; 
let  it  become  boiling  not,  then  lay  the  fish  in  and  let  it  fry 
gently,  until  one  side  is  a fine  delicate  brown,  then  turn  the 
other;  when  both  are  done,  take  it  up  carefully  and  serve 
quickly,  or  keep  it  covered  with  atin  cover,  andset  the  dish 
where  it  will  keep  hot. 

BAKED  BLACK  BASS. 

Eight  good-sized  onions  chopped  fine;  half  that  quantity 
of  bread-crumbs;  butter  size  of  hen’s  egg;  plenty  of  pepper 
and  salt,  mix  thoroughly  with  anchovy  sauce  until  quite  red. 
Stuff  your  fish  with  this  compound  and  pour  the  rest  over 
it,  previously  sprinkling  it  with  a little  red  pepper.  Shad, 
pickerel,  and  trout  are  good  the  same  way.  Tomatoes  can 
be  used  instead  of  anchovies,  and  are  more  economical  If 
using  them  take  pork  in  place  of  butter  and  chop  fine. 

BROILED  MACKEREL. 

Pepper  and  salt  to  taste,  a small  quantity  of  ofl.  Mack- 
erel should  never  be  washed  when  intended  to  be  broiled,  but 
merely  wiped  very  clean  and  dry  after  taking  out  the  gills 
and  inside.  Open  the  back,  and  put  in  a little  pepper,  salt, 
and  oil;  broil  it  over  a clear  fire,  turn  it  over  on  both  sides, 
and  also  on  the  back.  When  sufficiently  cooked,  the  flesh 
mi  1m  detached  from  the  bone,  which  will  be  in  about  tea 


40 


THE  EVERYDAY  COOK-BOOK. 


minutes  for  a small  mackerel.  Chop  a little  parsley,  work  ft 
up  in  the  butter,  with  pepper  and  salt  to  taste,  and  a squeeze 
of  lemon-juice,  and  put  it  in  the  back.  Serve  before  the 
butter  is  quite  melted. 

Mode:  Scale  and  clean  the  pike,  and  fasten  the  tail  in  its 
mouth  by  means  of  a skewer.  Lay  it  in  cold  water,  and 
when  it  boils,  throw  in  the  salt  and  vinegar.  The  time  for 
boiling  depends,  of  course,  on  the  size  of  the  fish;  but  a 
middling-sized  pike  will  take  about  half  an  hour.  Serve  with 
Dutch  or  anchovy  sauce,  and  plain  melted  butter. 

Mackerel  baked  will  be  found  palatable.  Clean  and  trim 
the  fish  nicely,  say  four  large  ones,  or  half  a dozen  small 
ones,  bone  them  atfdlay  neatly  in  a baking  dish,  or  a bed 
of  potato  chips  well  dusted  with  a mixture  of  pepper  and 
salt;  on  the  potatoes  place  a few  pieces  of  butter.  Dust  the 
fish  separately  with  pepper  and  salt,  and  sprinkle  slightly 
with  a diluted  mixture  of  anchovy  sauce  and  catsup.  Bake 
three  quarters  of  an  hour. 

SALT  MACKEREL  WITH  CREAM  SAUCE. 

Soak  over  night  in  lukewarm  water,  changing  this  in  the 
morning  for  ice-cold.  Rub  all  the  salt  off,  and  wipe  dry. 
Grease  your  gridiron  with  butter,  and  rub  the  fish  on  both 
sides  with  the  same,  melted.  Then  broil  quickly  over  a 
clear  fire,  turning  with  a cake-turner  so  as  not  to  break  it. 
Lay  upon  a hot  water  dish,  and  cover  until  the  sauce  is 
ready. 

Heat  a small  cup  of  milk  to  scalding.  Stir  into  it  a tea* 
spoonful  of  corn-starch  wet  up  with  a little  water.  When 
this  thickens,  add  two  tablespoonfuls  of  butter,  pepper,  salt, 
and  chopped  parsley.  Beat  an  egg  light,  pour  the  sauce 
gradually  over  it,  put  the  mixture  again  over  the  fire,  and 
stir  one  minute,  not  more.  Pour  upon  the  fish,  and  let 
all  stand,  a overed,  over  the  hot  water  in  the  chafing  fifafc. 


THE  EVERYDAY  COOK-BOOK. 


41 


Put  fresh  boiling  water  under  the  dish  before  sending  to 
table. 

BOILED  EELS. 

Four  small  eels,  sufficient  water  to  cover  them;  a large 
bunch  of  parsley. 

Choose  small  eels  for  boiling,  put  them  on  a stewpan  with 
the  parsley,  and  just  sufficient  water  to  cover  them;  simmer 
till  tender.  Take  them  out,  pour  a little  parsley  and  but- 
ter over  them,  and  serve  some  in  a tureen. 

FRICASSEED  EELS. 

After  skinning,  clearing,  and  cutting  five  or  six  eels  in 
pieces  of  two  inches  in  length,  boil  them  in  water  nearly  to 
cover  them,  until  tender;  then  add  a good-sized  bit  of  but- 
ter, with  a teaspoonful  of  wheat  flour  or  rolled  cracker, 
worked  into  it,  and  a little  scalded  and  chopped  parsley; 
add  salt  and  pepper  to  taste,  and  a wine-glass  of  vinegar  if 
liked;  let  them  simmer  for  ten  minutes  and  serve  hot. 

FRIED  EELS. 

After  cleaning  the  eels  well,  cut  them  in  pieces  two  inches 
long;  wash  them  and  wipe  them  dry;  roll  them  in  wheat 
flour  or  rolled  cracker,  and  fry  as  directed  for  other  fish, 
in  hot  lard  or  beef  dripping,  salted.  They  should  be 
browned  all  over  and  thoroughly  done, 

Eels  may  be  prepared  in  the  same  manner  and  broiled 

COLLARED  EELS. 

One  large  eel,  pepper  and  salt  to  taste;  two  blades  of 
mace,  tWo  cloves,  a little  allspice  very  finely  pounded,  «*ix 
leaves  of  sage,  and  a small  bunch  of  herbs  minced  very 
small. 

Mode:  Bone  the  eel  and  skin  it;  split  it,  and  sprinkle  it 

over  with  the  ingredients,  taking  care  that  the  spices  are 


42 


THE  EVERYDAY  COOK-BOOK. 


very  finely  pounded,  and  the  herbs  chopped  very  small 
Roll  it  up  and  bind  with  a broad  piece  of rape,  and  boil  it 
in  water,  mixed  with  a little  salt  and  vinegar,  till  tender? 
It  may  either  be  served  whole  or  cut  in  slices;  and  when 
cold,  the  eel  should  be  kept  in  the  liquor  it  was  boiled  in 
but  with  a little  more  vingar  put  to  it. 

FRIED  TROUT. 

They  must,  of  course,  be  nicely  cleaned  and  trimmed  all 
round,  but  do  not  cut  off  their  heads.  Dredge  them  well 
with  flour,  and  fry  in  a pan  of  boiling  hot  fat  or  oil.  Turn 
them  from  side  to  side  till  they  are  nicely  browned,  and 
quite  ready.  Drain  off  all  the  fat  before  sending  the  fish  to 
table;  garnish  them  with  a few  sprigs  of  parsley,  and  pro- 
vide plain  melted  butter.  If  preferred,  the  trout  can  be 
larded  with  beaten  egg,  and  be  then  dipped  in  bread  crumb. 
The  frying  will  occupy  from  five  to  eight  minutes,  acccord- 
ing  to  size.  Very  large  trout  can  be  cut  in  pieces. 

TROUt  IN  JELLY  (or  other  Fish). 

This  is  a beautiful  supper  dish,  and  may  be  arranged  as 
follows:  Turn  the  fish  into  rings,  with  tail  in  mouth,  pre- 
pare a seasoned  water  in  which  to  boil  the  trout;  the  water 
should  have  a little  vinegar  and  salt  in  it,  and  may  be  flav- 
ored with  a shallot  or  clove  or  garlic.  When  the  water  is 
cold,  place  the  trout  in  it,  and  boil  them  very  gently,  so  asn«fc 
to  hash  or  break  them.  When  done,  lift  out  and  drain. 
Baste  with  fish  jelly,  for  which  a recipe  is  given  elsewhere* 
coat  ofter  coat,  as  each  coat  hardens.  Arrange  neatly,  and 
serve. 

BOILED  TROUT. 

Let  the  water  be  thoroughly  a-boil  before  you  put  in  the 
fish,  See  that  it  is  salt^  and  that  a ds  sb  of  vinegar  has  been 


THE  EVERYDAY  COOK-BOOK. 


43 


put  in  it.  Remove  all  scum  as  it  rises,  and  boil  the  tab  till 
their  eyes  protrude.  lift  them  without  breaking,  drain  off 
the  liquor,  and  serve  on  a napkin  if  you  like.  To  b©  eaten 
with  a sauce  according  to  taste,  that  is,  if  it  can  be  made  of 
either  anchovies  or  shrimps. 

BROILED  TROUT* 

Clean  and  split  them  open,  season  with  a Kttl©  salt  and 
Cayenne;  dip  in  whipped  egg,  dredge  with  flour  and 
brander  over  a clear  fire.  Servo  with  sauce. 

BAKED  HADDOCK. 

Choose  a nice  fish  of  about  six  pounds,  whieh  trim  and 
scrap©  nicely,  gutting  it  carefully,  fill  the  vacuum  with  a 
stuffing  of  veal,  chopped  ham,  and  bread-crumbs,  sew  up 
with  strong  thread,  and  shape  the  fi&h  round,  putfeg  its 
tail  into  its  mouth,  or,  if  two  are  required,  lay  them  along 
the  dish  reversed — that  is,  tail  to  head;  rub  over  wHii 
plenty  of  butter,  op  a batter  of  eggs  and  flour,  and  then 
sprinkle  with  bread-crumbs.  Let  the  oven  be  pretty  hot 
when  put  in.  In  about  on  hour  the  fish  will  be  ready 
Serve  on  the  tin  or  aisset  in  which  they  have  been  baked, 
placing  them  on  a larger  dish  for  that  purpose*  Mussel 
sauce  is  a good  accompaniment. 

CURRIED  HADDOCK. 

Curried  haddock  is  excellent.  Fillet  the  fish  and  curry 
it  in  a pint  of  beef  stock  slightly  diluted  with  water,  and 
thickened  with  a tablespoonful  of  curry  powder.  Some 
cooks  chop  up  an  onion  to  place  in  the  stew.  It  will  take 
an  hour  to  ready  this  fish.  If  preferred,  fry  the  fish  for  a 
few  mantes  in  dean  lard  oil  before  stewing  it  in  the  curry. 


44 


IRE  EVERYDAY  COOK-BOOK. 


RIZZARED  HADDOCK. 

First,  of  course,  procure  your  fish,  clean  them  thorough- 
ly, r&fe  fcksea  well  with  salt,  and  let  them  lie  for  one  night, 
after  wfo&h  hang  them  m the  open  air,  to  dry,  in  a shady 
place.  In  two  days  they  will  be  ready  for  the  gridiron. 
B afore  cooking  them  takeout  the  backbone  and  skin  them, 
if  desired  (I  never  do  skin  them),  broil  till  ready,  eat  with  a 
little  fresh  butter. 

Haddocks  can  be  boiled  with  advantage:  all  that  is  nec- 
essary is  plenty  of  salt  in  the  water,  and  not  to  serve  them 
tiM  they  are  well  done.  As  a general  rule,  it  may  be  ascer- 
tained when  fi  sh  is  sufficiently  cooked  by  the  readiness  with 
which  the  flesh  lifts  from  the  bone.  Stick  a fork  into 
the  shoulder  of  a cod  or  haddock  and  try  it.  If  living  suffi- 
ciently near  the  sea,  procure  sea  water  in  which  to  boil  your 
haddocks. 

BROILED  WHITE-FISH— FRESH. 

Wash  and  drain  the  fish;  sprinkle  with  pepper  and  lay 
with  tho  inside  down  upon  the  gridiron,  and  broil  over  fresh 
bright  coals.  When  a nice  brown,  turn  for  a moment  on 
the  other  side,  then  take  up  and  spread  with  butter.  This 
is  a very  nice  way  of  broiling  all  kinds  of  fish,  fresh  or  salt- 
ed. A little  smoke  under  the  fish  adds  to  its  flavor.  This 
may  bo  made  by  putting  two  or  three  cobs  under  the  grid- 
iron. 

BAKED  WHITE-FISH. 

Fill  the  fish  with  a stuffing  of  fine  bread-crumbs  and  a 
little  butter;  sew  up  the  fish;  sprinkle  with  butter,  pepper 

and  salt.  Dredge  with  flour  and  bake  one  hour,  basting 
often,  and  serving  with  parsley  sauce  or  egg  nance. 


THE  EVERYDAY  COOK-BOOK.  4ft 

TO  CHOOSE  LOBSTERS. 

These  are  chosen  more  by  weight  than  size,  the  heaviest 
are  best;  a good,  small-sized  one  will  not  unfrequently  be 
found  to  weigh  as  heavily  as  one  much  larger.  If  fresh,  a 
lobster  will  be  lively  and  the  claws  have  a strong  motion 
when  the  eyes  are  pressed  with  the  finger. 

The  male  is  best  for  boiling;  the  flesh  is  firmer,  and  the 
shell  a brighter  red;  it  may  be  readily  distinguished  from 
the  female;  the  tail  is  narrower,  and  the  two  uppermost  fins 
within  the  tail  are  stiff  and  hard.  Those  of  the  hen  lobster 
are  not  so,  and  the  tail  is  broader. 

Hen  lobsters  are  preferred  for  sauce  or  salad,  on  account 
of  their  coral.  The  head  and  small  claws  are  never  used. 

BOILED  LOBSTER. 

These  crustaceans  are  usually  sold  ready-boiled.  When 
served,  crack  the  claws  and  cut  open  the  body,  lay  neatly 
on  a napkin-covered  dish,  and  garnish  with  a few  sprigs  of 
paisley.  Lobster  so  served  is  usually  eaten  cold. 

CURRIED  LOBSTER. 

Pick  out  the  meat  of  two  red  lobsters  from  the  shells  into 
a shallow  sauce-pan,  in  the  bottom  of  which  has  been  placed 
a thin  slice  of  tasty  ham,  with  a little  Cayenne  pepper 
and  a teaspoonful  of  salt.  Mix  up  half  a cupful  of  white 
soup  and  half  a cupful  of  cream  and  pour  over  the  meat. 
Put  it  on  the  fire  and  let  it  simmer  for  about  an  hour, 
when  you  will  add  a dessert-spoonful  of  curry,  and  an- 
other  of  flour  rubbed  smooth  in  a little  of  the  liquor  taken 
out  of  the  pot ; in  three  minutes  the  curry  will  be  ready  to 
dish.  Some  add  a dash  of  lemon  to  this  curry  (I  don’t), 
and  the  cream  can  be  dispensed  with  if  necessary.  Put  a 
rim  of  well-boiled  rice  round  the  difth  if  you  like,  or  fttro 
them*  i MftnMj. 


40 


TME  EVERYDAY  COOK-BOOK. 


LOBSTER  CHOWDER* 

Tour  or  five  pounds  of  lobster,  chopped  fine;  take  the 
green  part  and  add  to  it  four  pounded  crackers;  stir  this 
into  one  quart  of  boiling  milk;  then  add  the  lobster,  apiece 
of  butter  one-half  the  size  of  an  egg,  a little  pepper  and  salt, 
and  bring  it  to  a boil. 

CHOWDER. 

Cut  some  slices  of  pork  very  thin,  and  fry  them  out  dry  in 
the  dinner-pot;  then  put  in  a layer  of  fish  cut  in  slices  on 
the  pork,  then  a layer  of  onions,  and  then  potatoes,  all  cut 
in  exceedingly  thin  slices;  then  fish,  onions,  potatoes  again, 
till  your  materials  are  all  in,  putting  some  salt  and  pepper 
on  each  layer  of  onions ; split  some  hard  biscuits,  dip  them 
in  water,  and  put  them  round  the  sides  and  over  the  top; 
put  in  water  enough  to  come  up  in  sight;  stew  for  over  half 
an  hour,  till  the  potatoes  are  done;  add  half  a pint  of  milk, 
or  a teacup  of  sweet  cream,  five  minutes  before  you  take 
it  up. 

TO  FRY  SMELTS. 

Egg  and  bread-crumbs,  a little  flour,  boiling  lard.  Smelts 
should  be  very  fresh,  and  not  washed  more  than  is  neces- 
sary to  clean  them.  Dry  them  in  a cloth,  lightly  flour,  dip 
them  in  egg,  and  sprinkle  over  with  very  fine  bread-crumbs, 
and  put  them  into  boiling  lard.  Fry  of  a nice  pale  brown, 
and  be  careful  not  to  take  off  the  light  roughness  of  the 
crumbs,  or  their  beauty  will  be  spoiled.  Dry  them  before 
the  fire  on  a drainer,  and  serve  with  plain  melted  butter. 

TO  BAKE  SMELTS. 

Smelts,  bread-crumbs,  one-quarter  pound  of  fresh  butter, 
two  blades  of  pounded  maos;  salt  and  Cayenne  to  taste. 


THE  EVERYDAY  COOK-BOOK. 


fl 


Wash,  And  dry  the  fish  thorougly  in  a cloth,  and  arrange 
them  nicely  in  a flat  baking-dish.  Cover  them  with  fine 
bread-crumbs,  and  place  little  pieces  of  butter  all  over 
them.  Season  and  bake  for  fifteen  minutes.  But  before  serv- 
ing, add  a squeeze  of  lemon-juice,  and  garnish  with  fried 
parsley  and  cut  lemon. 

RED  HERRINGS  or  YARMOUTH  BLOATERS. 

The  best  way  to  cook  these  is  to  make  incisions  in  the 
skin  across  the  fish,  because  they  do  not  then  require  to  be 
so  long  on  the  fire,  and  will  be  far  better  than  when  cut 
open.  The  hard  roe  makes  a nice  relish  by  pounding  it  in 
a mortar,  with  a little  anchovy,  and  spreading  it  on  toast. 

If  very  dry,  soak  m warm  water,  one  hour  before  dres- 
sing. 

POTTED  FISH. 

Take  out  the  backbone  of  the  fish;  for  one  weighing  two 
pounds  take  a tablespoonful  of  allspice  and  cloves  mixed; 
these  spices  should  be  put  into  little  bags  of  not  too  thick 
muslin;  put  sufficient  salt  directly  upon  each  fish;  then  roll 
in  a cloth,  over  which  sprinkle  a little  Cayenne  pepper;  put 
alternate  layers  of  fish,  spice  and  sago  in  an  earthen  jar; 
cover  with  the  best  cider-vinegar;  cover  the  jar  closely 
with  a plate  and  over  this  put  a covering  of  dough,  rolled 
out  to  twice  the  thickness  of  pie  crust.  Make  the  edges  of 
paste,  to  adhere  closely  to  the  sides  of  the  jar,  so  as  to  make 
it  air-tight.  Put  the  jar  into  a pot  of  cold  water  and  let  it 
boil  from  three  to  five  hours,  according  to  quantity.  Beady 
when  cold. 

OYSTERS  ON  THE  SHELL. 

Wash  the  shells  and  put  them  on  hot  coals  or  upon  the 
top  of  a hot  stove,  or  bake  them  in  a hot  oven;  open  the 
shell*  with  an  oyster-knife,  taking  care  to  lose  none  of 


48 


THE  EVERYDAY  COOK-BOOK. 


the  liquor,  and  serve  quickly  on  hot  plates,  with  toast 
Oysters  may  be  steamed  in  the  shells,  and  are  excellent 
eaten  in  the  same  manner. 

OYSTERS  STEWED  WITH  MILK. 

Take  a pint  of  fine  oysters,  put  them  with  their  own 
liquor,  and  a gill  of  milk  into  a stew  pan,  and  if  liked,  a 
blade  of  mace,  set  it  over  the  fire,  take  off  any  scum  which 
may  rise;  when  they  are  plump  and  white  turn  them  into  a 
deep  plate;  add  a bit  of  butter,  and  pepper  to  taste.  Serve 
crackers  and  dressed  celery  with  them.  Oysters  may  be 
stewed  in  their  own  liquor  without  milk. 

OYSTERS  FRIED  IN  BATTER. 

Half  pint  of  oysters,  two  eggs,  half  pint  of  milk,  sufficient 
flour  to  make  the  batter;  pepper  and  salt  to  taste;  when 
liked,  a little  nutmeg;  hot  lard.  Scald  the  oysters  in  their 
own  liquor,  beard  them,  and  lay  them  on  a cloth,  to  drain 
thoroughly.  Break  the  eggs  into  a basin,  mix  the  flour 
with  them,  add  the  milk  gradually,  with  nutmeg  and  seas- 
oning, and  put  the  oysters  in  a batter.  Make  some  lard 
hot  in  a deep  frying-pan,  put  in  the  oysters,  one  at  a time; 
when  done,  take  them  up  with  a sharp-pointed  skewer,  and 
dish  them  on  a napkin.  Fried  oysters  are  frequently  used 
for  garnishing  boiled  fish,  and  then  a few  bread-crumbs 
should  be  added  to  the  flour. 

SCALLOPED  OYSTERS. 

Two  tablespoonfuls  of  white  stock,  two  tablesponfuls  of 
cream;  pepper  and  salt  to  taste;  bread-crumbs,  oiled  but- 
ter. Scald  the  oysters  in  their  own  liquor,  take  them  out, 
beard  them,  and  strain  the  liquor  free  from  grit.  Put  one 
ounce  of  butter  into  a stewpan;  when  melted,  dredge  in 
sufficient  flour  to  dry  it  up;  add  the  stock,  cream  and 


THE  EVERYDAY  COOK-BOOK \ 


49 


strained  liquor,  and  give  one  boil.  Put  in  the  oysters  and 
seasoning;  let  them  gradually  heat  through,  but  not  boil 
Have  ready  the  scallop-shells  buttered;  lay  in  the  ©y&teass, 
and  as  much  of  the  liquid  as  they  will  hold;  ©ev$r  them 
over  with  bread-crumbs,  over  which  drop  a little  oiled  but- 
ter. Brown  them  in  the  oven,  or  before  the  tyre*  m&  serve 
quickly,  and  very  hot 

FRIED  OYSTERS. 

Take  large  oysters  from  their  own  liquor  on  to  a thickly 
folded  napkin  to  dry  them  off;  then  make  a tablespoonful 
of  lard  or  beef  fat  hot,  in  a thick  bottomed  frying-pan,  aid 
to  it  half  a saltspoonful  of  salt;  dip  each  oyster  in  wheat 
flour,  or  cracker  rolled  fine,  until  it  will  take  up  no  mere, 
then  lay  them  in  the  pan,  hold  it  over  a gentle  fir©  until  one 
side  is  a delicate  brown;  turn  the  other  by  sliding  a fork 
under  it;  five  minutes  will  fry  them  after  they  are  in  the 
pan.  Oysters  may  be  fried  in  butter  but  it  is  not  so  g®od, 
lard  and  butter  half  and  half  is  very  nice  for  frying,  ifo-me 
persons  like  a very  little  of  the  oyster  liquid  poured  in  the 
pan  after  the  oysters  are  done;  let  it  boil  up,  then  put  it 
in  the  dish  with  the  oysters;  when  wanted  for  breakfast, 
this  should  be  done. 

Oysters  to  be  fried,  after  drying  as  directed,  may  b@ 
dipped  into  beaten  egg  first,  then  into  rolled  cracker. 

OYSTER  PATTIES. 

Make  some  rich  puff  paste  and  bake  it  in  very  small 
tin  patty  pans;  when  cool,  turn  them  out  upon  a dkhj 
stew  some  large  fresh  oysters  with  a few  dbvas,  a Mill© 
mace  and  nutmeg;  then  add  the  yoik  of  me  eggf,  bailed 
hard  and  grated;  add  a little  butter,  and  as  mmk  of  the 
oyster  liquid  as  will  cover  them.  When  they  have  Mewed  a 
little  while,  take  them  out  of  the  pan  and  set  them  to  cool 

i 


60 


THE  EVERYDAY  COOK-BOOK . 


When  quite  cold,  lay  two  or  three  oysters  in  each  shell  of 
puff  paste* 

BROILED  OYSTERS. 

Drain  the  oysters  well  and  dry  them  with  a napkin. 
Have  ready  a griddle  hot  and  well  buttered;  season  the 
oysters;  lay  them  to  griddle  and  brown  them  on  both  sides. 
Serve  them  on  a hot  plate  with  plenty  of  butter. 

CLAM  FRITTERS. 

Take  fifty  small  or  twenty*  five  large  sand  clams  from 
their  shells;  if  large,  cut  each  in  two,  lay  them  on  a thickly 
folded  napkin;  put  a pint  bowl  of  wheat  flour  into  a basin, 
add  to  it  two  well-beaten  eggs,  half  a pint  of  sweet  milk, 
and  nearly  as  much  of  their  own  liquor;  beat  the  batter 
until  it  is  smooth  and  perfectly  free  from  lumps;  then  stir 
in  the  darns.  Put  plenty  of  lard  or  beef  fat  into  a thick- 
bottomed  frying  pan,  let  it  become  boiling  hot;  put  in  the 
batter  by  the  spoonful;  let  them  fry  gently;  when  one 
side  is  a delicate  brown,  turn  the  other. 

SOFT-SHELLED  CLAMS. 

These  are  very  fine  if  properly  prepared.  They  are  good 
only  during  cold  weather  and  must  be  perfectly  fresh. 

Soft-shelled  clams  may  be  boiled  from  the  shells,  and 
served  with  butter,  pepper  and  salt  over. 

TO  BOIL  SOFT-SHELL  CLAMS. 

Wash  the  sheila  clean,  and  put  the  clams,  the  edges 
downwards,  in  a kettle;  then  pour  about  a quart  of  boil- 
ing water  over  them;  cover  the  pot  and  set  it  over  a 
brisk  fire  for  three  quarters  of  an  hour;  pouring  boiling 
water  on  them  causes  the  shells  to  open  quickly  and  let  out 
out  the  sand  which  may  be  in  them. 


THE  EVERYDAY  COOK-BOOK. 


61 


Take  them  up  when  done,  take  off  the  black  skin  which 
covers  the  hard  part,  trim  them  clean,  and  put  them  into 
a stew-pan;  put  to  them  some  of  the  liquor  in  which  they 
were  boiled;  put  to  it  a good  bit  of  butter  and  pepper  and 
salt  to  taste;  make  them  hot;  serve  with  oold  butter  and 
rolls. 

CLAM  CHOWDER. 

Batter  a deep  tin  basin,  strew  it  thickly  with  grated  bread- 
crumbs, or  soaked  cracker;  sprinkle  some  pepper  over  and 
bits  of  butter  the  size  of  & hickory  nut,  and,  if  liked,  some 
finely  chopped  parsley;  then  put  a double  layer  of  clams, 
season  with  pepper,  put  bits  of  butter  over,  then  another 
layer  of  soaked  cracker;  after  that  clams  and  bits  of  butter; 
sprinkle  pepper  over;  add  a cup  of  milk  or  water,  and  lastly 
a layer  of  soaked  crackers.  Turn  a plate  over  the  basin, 
and  bake  in  a hot  oven  for  three-quarters  of  an  hour;  use 
half  a pound  of  soda  biscuit  and  quarter  of  a pound  of 
butter  with  fifty  dams. 


TELE  EVERYDAY  GQQK-BQQJkL 


m 


MEATS* 


ROAST  BEEP. 

Prepare  for  the  oven  by  dredging  lightly  with  flour,  and 
seasoning  with  salt  and  pepper;  place  in  the  oven,  and 
baste  frequently  while  roasting.  Allow  a quarter  of  an 
hour  for  a pound  of  meat,  if  you  like  it  rare;  longer  if  you 
like  it  well  done.  Serve  with  a sauce  made  from  the  drip- 
pings in  the  pan,  to  which  has  been  added  a tablespoon  of 
Harvey  or  Worcestershire  sauce,  and  a tablespoon  of  to- 
mato catsup. 

ROUND  OF  BEEF  BOILED. 

See  that  it  is  not  too  large,  and  that  it  is  tightly  bound 
all  round.  About  twelve  pounds  or  fourteen  pounds  form 
a convenient  size,  and  a joint  of  that  weight  will  require 
from  three  hours  to  three  hours  and  a quarter  to  boil  Put 
on  with  cold  water — as  the  liquor  is  valuable  for  making 
pea-soup — and  let  it  come  slowly  to  the  boil*  Boil  care- 
fully but  not  rapidly,  and  skim  frequently;  as  a rule,  keep 
the  lid  of  the  pot  well  fixed.  The  meat  may  be  all  thfl 
better  if  taken  out  once  or  twice  in  the  process  of  cooking , 
Carrots  and  turnips  may  be  boiled  to  serve  with  the  round; 
they  will,  of  course,  cook  in  about  a third  of  the  time  nec- 
essary to  boil  the  beef. 

BEEF  SALTED,  OR  CORNED,  RED, 

To  Keep  for  Years. 

Cut  up  a quarter  of  beef.  For  each  hundredweight  take 
half  a peck  of  coarse  salt,  quarter  of  a pound  of  saltpetre, 


THE  EVERYDAY  COOK-BOOK. 


63 


the  same  weight  of  saleratus,  and  a quart  of  molasses,  or 
two  pounds  of  coarse  brown  sugar.  Mace,  cloves  and  all* 
spice  may  be  added  for  spiced  beef. 

Strew  some  of  the  salt  in  the  bottom  of  a pickle-tub  or 
barrel;  then  put  in  a layer  of  meat,  strew  this  with  salt, 
then  add  another  layer  of  meat,  and  salt  and  meat  alter- 
nately, until  all  is  used.  Let  it  remain  one  night.  Dissolve 
the  saleratus  and  saltpetre  in  a little  warm  water,  and  put 
it  to  the  molasses  or  sugar;  then  put  it  over  the  meat,  add 
water  enough  to  cover  the  meat,  lay  a board  on  it  to  keep 
it  under  the  brine.  The  meat  is  fit  for  use  after  ten  days. 
This  receipt  is  for  winter  beef.  Bather  more  salt  may  be 
used  in  warm  weather. 

Towards  spring  take  the  brine  from  the  meat,  make  it 
boiling  hot,  skim  it  dear,  and  when  it  is  cooled,  return  it 
to  the  meat. 

Beef  tongues  and  smoking  pieces  are  fine  pickled  in  this 
brine.  Beef  liver  put  in  this  brine  for  ten  days  and  then 
wiped  dry  and  smoked,  is  very  fine.  Cut  it  in  slices,  and 
/ry  or  broil  it.  The  brisket  of  beef,  after  being  corned, 
may  be  smoked,  and  is  very  fine  for  boiling. 

Lean  pieces  of  beef,  cut  properly  from  the  hind  quarter, 
are  the  proper  pieces  for  being  smoked.  There  may  be  some 
fine  pieces  cut  from  the  fore-quarter. 

After  the  beef  has  been  in  brine  ten  days  or  more  wipe  it 
dry,  and  hang  it  in  a chimney  where  wood  is  burnt,  or 
make  a smothered  fire  of  sawdust  or  chips,  and  keep  it 
smoking  for  ten  days;  then  rub  fine  black  pepper  over  every 
part,  to  keep  the  flies  from  it,  and  hang  it  in  a dry,  dark, 
cool  place.  After  a week  it  is  fit  for  use.  A strong,  coarse 
brown  paper,  folded  around  beef,  and  fastened  with  paste, 
keeps  it  nicely. 

Tongues  are  smoked  in  the  same  manner.  Hang  them 
by  a string  put  through  the  root  end.  Spiced  brine  for 

wwohed  bed  or  tongue*  will  be  generally  liked. 


54  THE  EVERYDAY  COOK-BOOK. 

For  convenience  make  a pickle  as  mentioned  for  beef, 
keep  it  in  the  cellar,  ready  for  pickling  beef  at  any  time. 
Beef  may  remain  in  three  or  four  or  more  days. 

TO  BOIL  CORNED  BEEF. 

Put  the  beef  in  water  enough  to  cover  it,  and  let  it  heat 
slowly,  and  boil  slowly,  and  be  careful  to  take  off  the  grease. 
Many  think  it  much  improved  by  boiling  potatoes,  turnips, 
and  cabbages  with  it.  In  this  case  the  vegetables  must  be 
peeled  and  all  the  grease  carefully  skimmed  as  fast  as  it 
rises.  Allow  about  twenty  minutes  of  boiling  for  each 
pound  of  meat. 

A NICE  WAY  TO  SERVE  COLD  BEEF. 

Cut  cold  roast  beef  in  slices,  put  gravy  enough  to  cover 
them,  and  a wineglass  of  catsup  or  wine,  or  a lemon  sliced 
thin;  if  you  have  not  gravy,  put  hot  water  and  a good  bit 
of  butter,  with  a teaspoonful  or  more  of  browned  flour; 
put  it  in  a closely  covered  stew-pan,  and  let  it  simmer 
gently  for  half  an  hour.  If  you  choose,  when  the  meat  is 
down,  cut  a leek  in  thin  slices,  and  chop  a bunch  of  parsley 
small,  and  add  it;  serve  boiled  or  mashed  potatoes  with  it 
This  is  equal  to  beef-a-la-mode. 

Or,  cold  beef  may  be  served  cut  in  neat  slices,  garnished 
with  sprigs  of  parsley,  and  made  mustard,  and  tomato 
catsup  in  the  castor;  serve  mashed,  if  not  new  potatoes, 
with  it  and  ripe  fruit,  or  pie,  or  both,  for  dessert,  for  a 
small  family  dinner. 

SPICED  BEEF. 

Font  pounds  ef  round  of  beef  chopped  fine;  take  from 
it  all  fat;  add  to  it  three  dozen  small  crackers  rolled  fine, 
four  eggs,  me  eup  of  milk,  one  tablespoon  ground  mace, 
two  tablespoons  of  black  pepper,  one  tablespoon  melted 


THE  EVERYDAY  COOK-BOOK. 


56 


batter;  mix  well  and  put  in  any  tin  pan  that  it  will  just  fill, 
packing  it  well ; baste  with  butter  and  water,  and  bake  two 
hours  in  a slow  oven. 

BROILED  BEEFSTEAK. 

Lay  a thick  tender  steak  upon  a gridiron  over  hot  coals, 
having  greased  the  bars  with  butter  before  the  steak  has 
been  put  upon  it  (a  steel  gridiron  with  slender  bars  is  to 
be  preferred,  the  broad  flat  iron  bars  of  gridirons  com- 
monly used  fry  and  scorch  the  meat,  imparting  a disagree- 
able flavor).  When  done  on  one  side,  have  ready  your 
platter  warmed,  with  a little  butter  on  it;  lay  the  steak 
upon  the  platter  with  the  cooked  side  down,  that  the  juices 
which  have  gathered  may  run  on  the  platter,  but  do  not 
press  the  meat;  then  lay  your  beefsteak  again  upon  the 
gridiron  quickly  and  cook  the  other  side.  When  done  to 
your  liking,  put  again  on  the  platter,  spread  lightly  with 
butter,  place  where  it  will  keep  warm  for  a few  moments, 
but  not  to  let  the  butter  become  oily  (over  boiling  steam  is 
best);  and  then  serve  on  hot  plates.  Beefsteak  should 
never  be  seasoned  with  salt  and  pepper  while  cooking.  If 
your  meat  is  tough,  pound  well  with  a steak  mallet  on  both 
sides. 

FRIED  BEEFSTEAKS. 

Cut  some  of  the  fat  from  the  steak,  and  put  it  in  a frving 
pan  and  set  it  over  the  fire;  if  the  steaks  are  not  very  ten- 
der, beat  them  with  a rolling  pin,  and  when  the  fat  is  boil- 
ing hot,  put  the  steak  evenly  in,  cover  the  pan  and  let  it  fry 
briskly  until  one  side  is  done,  sprinkle  a little  pepper  and 
salt  over,  and  turn  the  other;  let  it  be  rare  or  well  done  as 
may  be  liked;  take  the  steak  on  a hot  dish,  add  a wine- 
glass or  less  of  boiling  water  or  catsup  to  the  gravy;  let  it 
boil  op  once,  and  pour  it  in  the  dish  with  the  steak. 


TEE  EVERYDAY  COOK-BOOK. 


56 


BEEFSTEAK  PIE. 

Take  some  fine  tender  steaks, /beat  them  a little,  season 
with  a saltspoonful  of  pepper  and  a teaspoonful  of  salt  to 
a two-pound  steak;  put  bits  of  butter,  the  size  of  a hickory 
nut,  over  the  whole  surface,  dredge  a teaspoonful  of  flour 
over,  then  roll  it  up  and  cut  it  in  pieces  two  inches  long; 
put  a rich  pie  paste  around  the  sides  and  bottom  of  a tin 
basin;  put  in  the  pieces  of  steak,  nearly  fill  the  basin  with 
water,  add  a piece  of  butter  the  size  of  a large  egg,  cut 
small,  dredge  in  a teaspoonful  of  flour,  add  a little  pepper 
and  salt,  lay  skewers  across  the  basin,  roll  a top  crust  to 
half  an  inch  thickness,  cut  a slit  in  the  center;  dip  your 
fingers  in  flour  and  neatly  pinch  the  top  and  side  crust  to- 
gether all  around  the  edge.  Bake  one  hour  in  a quick  oven. 

BOILED  LEG  OF  MUTTON. 

Mutton,  water,  salt.  A leg  of  mutton  for  boiling  should 
not  hang  too  long,  as  it  will  not  look  a good  color  when 
dressed.  Cut  off  the  shank-bone,  trim  the  knuckle  and 
wash  and  wipe  it  very  clean;  plunge  it  into  sufficient  boil- 
ing water  to  cover  it;  let  it  boil  up,  then  draw  the  sauce- 
pan to  the  side  of  the  fire,  where  it  should  remain  till  the 
finger  can  be  borne  in  the  water.  Then  place  it  sufficiently 
near  the  fire,  that  the  water  may  gently  simmer,  and  be 
very  careful  that  it  does  not  boil  fast,  or  the  meat  will  be 
hard.  Skim  well,  add  a little  salt,  and  in  about  two  and 
one  quarter  hours  after  the  water  begins  to  simmer,  a mod- 
erate-sized leg  of  mutton  will  be  done.  Serve  with  carrots 
and  mashed  turnips,  which  may  be  boiled  with  the  meat, 
and  send  caper  sauce  to  table  with  it  in  a tureen. 


THE  EVERYDAY  COOK-BOOK. 


67 


ROAST  LOIN  OF  MUTTON. 

Loin  of  mutton,  a little  salt.  Cut  and  trim  off  the  su- 
perfluous fat,  and  see  that  the  butcher  joints  the  meat  prop- 
erly, as  thereby  much  annoyance  is  saved  to  the  carver, 
when  it  comes  to  table.  Have  ready  a nice  clear  fire  (it 
need  not  be  a very  wide,  large  one),  put  down  the  meat, 
dredge  with  flour,  and  baste  well  until  it  is  done. 

BROILED  MUTTON  CHOPS. 

Loin  of  mutton,  pepper  and  salt,  a small  piece  of  butter. 
Cut  the  chops  from  a well-hung,  tender  loin  of  mutton,  re- 
move a portion  of  the  fat,  and  trim  them  into  a nice  shape; 
slightly  beat  and  level  them;  place  the  gridiron  over  a 
bright,  clear  fire,  rub  the  bars  with  a little  fat,  and  lay  on 
the  chops.  While  broiling,  frequently  turn  them,  and  in 
about  eight  minutes  they  will  be  done.  Season  with  pepper 
and  salt,  dish  them  on  a very  hot  dish,  rub  a small  piece  of 
butter  on  each  chop,  and  serve  very  hot  and  expeditiously. 

MUTTON  CHOP  FRIED. 

Cut  some  fine  mutton  chops  without  much  fat,  rub  over 
both  sides  with  a mixture  of  salt  and  pepper,  dip  them  in 
wheat  flour  or  rolled  crackers,  and  fry  in  hot  lard  or  beef 
drippings;  when  both  sides  are  a fine  brown,  take  them  on 
a hot  dish,  put  a wineglass  of  hot  water  in  the  pan,  let  it 
become  hot,  stir  in  a teaspoonful  of  browned  flour,  let  it 
boil  up  at  once,  and  serve  in  the  pan  with  the  meat. 

ROAST  FORE-QUARTER  OF  LAMB. 

Lamb,  a little  salt.  To  obtain  the  flavor  of  lamb  in 

ptgfeetton  it  should  not  be  long  kept;  tune  to  eoei  is  afi 


68 


THE  EVERYDAY  COOK-BOOK . 


that  is  required;  and  though  the  meat  may  be  somewhat 
thready,  the  juices  and  flavor  will  be  infinitely  superior  to 
that  of  lamb  that  has  been  killed  two  or  three  days.  Make 
up  the  fire  in  good  time,  that  it  may  be  clear  and  brisk 
when  the  joint  is  put  down.  Place  it  at  sufficient  distance 
to  prevent  the  fat  from  burning,  and  baste  it  constantly  till 
the  moment  of  serving.  Lamb  should  be  very  thoroughly 
done  without  being  dried  up,  and  not  the  slightest  appear- 
ance of  red  gravy  should  be  visible,  as  in  roast  mutton; 
this  rule  is  applicable  to  all  young  white  meats.  Serve  with 
a little  gravy  made  in  the  dripping-pan,  the  same  as  for 
other  roasts,  and  send  to  table  with  a tureen  of  mint  sauce. 

LAMBS’  SWEETBREADS. 

Two  or  three  sweetbreads,  one-half  pint  of  veal  stock, 
white  pepper  and  salt  to  taste,  a small  bunch  of  green 
onions,  one  blade  of  pounded  mace,  thickening  of  butter 
and  flour,  two  eggs,  nearly  one-half  pint  of  cream,  one 
teaspoonful  of  minced  parsley,  a very  little  grated  nut- 
meg. 

Mode:  Soak  the  sweetbreads  in  lukewarm  water,  and 
put  them  into  a saucepan  with  sufficient  boiling  water  to 
cover  them,  and  let  them  simmer  for  ten  minutes ; then  take 
them  out  and  put  them  into  odd  water.  Now  lard  them, 
lay  them  in  a stewpan,  add  the  stock,  seasoning,  onions, 
mace,  and  a thickening  of  butter  and  flour,  and  stew  gently 
for  one-quarter  of  an  hour  or  twenty  minutes.  Beat  up  the 
egg  with  the  cream,  to  which  add  the  minced  parsley  and 
very  little  grated  nutmeg.  Put  this  to  the  other  ingredi- 
ents; stir  it  well  tH  quite  hoi,  but  do  not  let  it  boil  after 
the  cream  is  added,  «r  it  will  eordla  Hare  ready  some 
asparagus- tops,  boiled;  add  tbeee  to  the  sweetbreads,  and 
serve. 

jbtH.  Sbmk  dipped  in  egg,  nd  iltn  n biscuit « brands 


THE  EVERYDAY  COOK-BOOK. 


crumbs,  and  fried  until  it  is  brown,  helps  to  make  variety 
for  the  breakfast  table.  With  baked  sweet  potatoes,  good 
coffee,  and  buttered  toast  or  corn  muffins,  one  may  begin 
the  day  with  courage. 

TO  ROAST  VEAL, 

Rinse  the  meat  in  cold  water;  if  any  part  is  bloody,  wash 
it  off;  make  a mixture  of  pepper  and  salt,  allowing  a large 
teaspoonful  of  salt  and  a saltspoonfui  of  pepper  for  each 
pound  of  meat;  wipe  the  meat  dry;  then  rub  the  seasoning 
mto  every  part,  shape  it  neatly,  and  fasten  it  with  skewers, 
and  put  it  on  a spit,  or  set  it  on  a trivet  or  muffin  rings,  in  a 
pan;  stick  bits  of  butter  over  the  whole  upper  surface; 
dredge  a little  flour  over,  put  a pint  of  water  in  the  pan  to 
baste  with,  and  roast  it  before  the  fire  in  a Dutch  oven  or 
reflector,  or  put  it  into  a hot  oven;  baste  it  ocoa«iona%,  turn 
it  if  necessary  that  every  part  may  be  done;  if  the  water 
wastes  add  more,  that  the  gravy  may  not  burn;  allow  fifteen 
minutes  for  each  pound  of  meat;  a piece  weighing  four  or 
five  pounds  will  then  require  one  hour,  or  an  hoar  and  a 
quarter. 

VEAL  CHOPS. 

Out  veal  chops  about  an  inch  thick;  beat  them  flat  with 
a rolling-pin,  put  them  in  a pan,  pour  boiling  water  over 
them,  and  set  them  over  the  fire  for  five  minutes;  then  take 
them  up  and  wipe  them  dry;  mix  a tablespoonful  of  salt  and 
a teaspoonful  of  pepper  for  each  pound  of  meat;  rub  each 
chop  over  with  this,  then  dip  them,  first  into  beaten  egg,  then 
into  rolled  crackers  as  much  as  they  will  take  up;  then 
finish  by  frying  ip  hot  lard  or  beef  drippings;  or  broil  them. 
For  the  broil  have  some  sweet  butter  on  a steak  dish;  broil 
the  chops  until  well  done,  over  a bright  clear  fire  of  coals; 
(let  them  do  gently  that  they  may  be  well  done,)  then  take 
them  on  to  the  butter,  turn  them  carefully  once  or  twice  in 


00  THE  EVERYDAY  COOK-BOOK. 

it,  mid  serve.  Or  dip  ih®  chops  into  a batter,  made  of  one 
egg*  feo&kn  with  ks?M  a teaoup  of  milk  and  as  much  wheat 
m m^p  bo  mamm&rj.  , ©r  simply  dip  the  chops  with- 
out into  wheat  flour;  make  some  lard  or  beef  fat 

hoi  in  a &ying^-.p«®fe;  lay  the  chops  in,  and  when  one  side  is 
a fin®  delicate  brown,  turn  the  other.  When  all  are  done, 
take  them  ug,  put  a very  little  hot  water  into  the  pan,  then 
put  it  in  the  dish  with  the  chops. 

Or  make  a flour  gravy  thus:  After  frying  them  as  last 
directed,  add  a tabteapoonful  more  of  fat  to  that  in  the  pan, 
lei  ft  become  boiling  hefa;  make  a thin  batter,  of  a small 
of  wheckHour  and  cold  water;  add  a little 
pegpor  tieibe  gravy,  then  gradually  stir  in 
the  hzMm;  gjflr  it  msil  it  is  cooked  and  a nice  brown;  then 
P «**  over  the  meat,  or  in  the  dish  with  it;  if  it  is  thicker 
than  is  liked,  add  a little  boiling  water. 

VEAL  CUTLETS. 

Two  or  three  pounds  of  veal  cutlets,  egg  and  bread- 
crumbs, two  tablespoonfuls  of  minced  savory  herbs,  salt 
and  pepper  to  taste,  a little  grated  nutmeg. 

Cut  the  cutlets  about  three-quarters  of  an  inch  in  thick- 
ness, flatten  them,  and  brush  them  over  with  the  yolk  of  an 
egg;  dip  them  into  bread-crumbs  and  minced  herbs,  season 
with  pep  par  and  salt  and  grated  nutmeg,  and  fold  each  cut- 
let in  a pfeee  of  buttered  paper.  Broil  them,  and  send 
them  to  table  with  melted  butter  or  a good  gravy. 

STUFFED  FILLET  OF  VEAL  WITH  BACON. 

Take  out  the  bone  from  the  meat,  and  pin  into  a round 
with  skewers.  Bind  securely  with  soft  tapes.  Fill  the 
cavity  left  by  the  bone  with  a force-meat  of  crumbs,  chopped 
pork,  thyme,  and  parsley,  seasoned  with  pepper,  salt,  nut- 


THE  EVERYDAY  COOK-BOOK 


61 


meg  and  a pinch  of  lemon-peeL  Cover  the  top  of  the  fillet 
with  thin  slices  of  cold  cooked , fat  bacon  or  salt  pork,  tying 
them  in  place  with  twines  crossing  the  meat  in  all  directions. 
Put  into  a pot  with  two  cups  of  boiling  water,  and  cook 
slowly  and  steadily  two  hours.  Then  take  from  the  pot  and 
put  into  a dripping-pan.  Undo  the  strings  and  tapes. 
Brush  the  meat  all  over  with  raw  egg,  sift  rolled  cracker 
thickly  over  it,  and  set  in  the  oven  for  half  an  hour,  bast- 
ing often  with  gravy  from  the  pot.  When  it  is  well  browned, 
lay  upon  a hot  dish  with  the  pork  about  it.  Strain  and 
thicken  the  gravy,  and  serve  in  a boat. 

If  your  fillet  be  large,  cook  twice  as  long  in  the  pot  The 
time  given  above  is  for  one  weighing  five  pounds. 

VEAL  CAKE  (a  Convenient  Dish  for  a Picnic)* 

A few  slices  of  cold  roast  veal,  a few  slices  of  cold  ham, 
two  hard  boiled  eggs,  two  tablespoonfuls  of  minced  parsley, 
a little  pepper,  good  gravy,  or  stock  No.  109. 

Cut  off  all  the  brown  outside  from  the  veal,  and  cut  the 
eggs  into  slices.  Procure  a pretty  mold;  lay  veal,  ham, 
eggs,  and  parsley  in  layers,  with  a little  pepper  between 
each,  and  when  the  mold  is  full,  get  some  strong  stock,  and 
fill  up  the  shape.  Bake  for  one  half-hour,  and  when  cold, 
turn  it  out. 

VEAL  PIE. 

Cut  a breast  of  veal  small,  and  put  it  in  a stewpan,  with 
hot  water  to  cover  it;  add  to  it  a tablespoonful  of  salt,  and 
set  it  over  the  fire;  take  off  the  scum  as  it  rises;  when  the 
meat  is  tender,  turn  it  into  a dish  to  cool;  take  out  all  the 
small  bones,  butter  a tin  or  earthen  basin  or  pudding-pan, 
line  it  with  a pie  paste,  lay  some  of  the  parboiled  meat  in  to 
half  fill  it;  put  bits  of  butter  the  size  of  a hickory  nut 
all  ever  the  meat;  shako  popper  over*  dredge  wheat  low 


62 


THE  EVERYDAY  COOK-BOOK. 


over  until  it  looks  white;  then  fill  it  nearly  to  the  top  with 
some  of  the  water  in  which  the  meat  was  boiled;  roll  a 
coyer  for  the  top  of  the  crust,  puff  paste  it,  giving  it  two  or 
three  turns,  and  roll  it  to  nearly  half  an  inch  thickness;  cut 
a slit  in  the  center,  and  make  several  small  incisions  on 
either  side  of  it;  lay  some  skewers  across  the  pie,  put  the 
crust  on,  trim  the  edges  neatly  with  a knife;  bake  one  hour 
in  a quick  oven.  A breast  of  veal  will  make  two  two-quart 
basin  pies;  half  a pound  of  nice  corned  pork,  cut  in  thin 
slices  and  parboiled  with  the  meat,  will  make  it  very  nice, 
and  very  little,  if  any  butter,  will  be  required  for  the  pie; 
when  pork  is  used,  no  other  salt  will  be  necessary. 

BOILED  CALF  HEAD  (without  the  skin). 

Calfs  head,  water,  a little  salt,  four  tablespoonfuls  of 
melted  butter,  one  tablespoonful  of  minced  parsley,  pepper 
and  salt  to  taste,  one  tablespoonful  of  lemon -juice. 

After  the  head  has  been  thoroughly  cleaned,  and  the 
brains  removed,  soak  it  in  warm  water  to  blanch  it.  Lay 
the  brains  also  into  warm  water  to  soak,  and  let  them 
remain  for  about  an  hour.  Put  the  head  into  a stewpan, 
with  sufficient  cold  water  to  cover  it,  and  when  it  boils, 
add  a little  salt;  take  off  every  particle  of  scum  as  it  rises, 
and  boil  the  head  until  perfectly  tender.  Boil  the  brains, 
chop  them,  and  mix  with  them  melted  butter,  minced  pars- 
ley,  pepper,  salt,  and  lemon-juice  in  the  above  propor- 
tion. Take  up  the  head,  skin  the  tongue,  and  put  it  on  a 
small  dish  with  the  brains  round  it.  Have  ready  some  pars- 
ley and  butter,  smother  the  head  with  it,  and  the  remain- 
der send  to  table  in  a tureen.  Bacon,  ham,  pickled  pork, 
or  a pig’s  cheek  are  indispensable  with  calfs  head.  The* 
brains  are  sometimes  chopped  with  hard-boiled  eggs. 


THE  EVERYDAY  COOK-BOOK. 


<S 


CALF’S  HEAD  CHEESE. 

Boil  a calfs  head  in  water  enough  to  cover  it,  until  the 
meat  leaves  the  bones,  then  take  it  with  a skimmer  into  a 
wooden  bowl  or  tray;  take  from  it  every  particle  of  bone; 
chop  it  small;  season  with  pepper  and  salt;  a heaping 
tablespoonful  of  salt,  and  a teaspoonful  of  pepper  will  be 
sufficient;  if  liked,  add  a tablespoonful  of  finely  chopped 
sweet  herbs;  lay  a cloth  in  a colander,  put  the  minced 
meat  into  it,  then  fold  the  cloth  closely  over  it,  lay  a plate 
over,  and  on  it  a gentle  weight.  When  cold  it  may  be 
sliced  thin  for  supper  or  sandwiches.  Spread  each  slice 
with  made  mustard. 

BOILED  CALF’S  FEET  AND  PARSLEY 
BUTTER. 

Two  calfs  feet,  two  slices  of  bacon,  two  ounces  of  butter, 
two  tablespoonfuls  of  lemon-juice,  salt  and  whole  pepper  to 
taste,  one  onion,  a bunch  of  savory  herbs,  four  cloves,  one 
blade  of  mace,  water,  parsley  and  butter. 

Procure  two  white  calf’s  feet;  bone  them  as  far  as  the 
first  joint,  and  put  them  into  warm  water  to  soak  for  two 
hours.  Then  put  the  bacon,  butter,  lemon-juice,  onion, 
herbs,  spices,  and  seasoning  into  a stewpan;  lay  in  the  feet, 
and  pour  in  just  sufficient  water  to  cover  the  whole.  Stew 
gently  for  about  three  hours;  take  out  the  feet,  dish  them, 
and  cover  with  parsley  and  butter. 

The  liquor  they  were  boiled  in  should  be  strained  and 
put  by  in  a clean  basin  for  use;  it  will  be  found  very  good 
as  an  addition  to  gravies,  etc.,  etc. 

CALF’S  LIVER  AND  BACON. 

Two  or  three  pounds  of  liver,  bacon,  pepper  and  salt  to 
taste,  a small  piece  of  butter,  flour,  two  tablespoonfuls  of 

liMft-jaifte,  one-quarter  pint  of  wate& 


§4 


THE  EVERYDAY  COOK-BOOK. 


Cut  the  liver  in  thin  slices,  and  cut  as  many  slices  of 
bacon  as  there  are  of  liver;  fry  the  bacon  first,  then  put 
that  on  a hot  dish  before  the  fire.  Fry  the  liver  in  the  fat 
which  comes  from  the  bacon,  after  seasoning  it  with  pep- 
per and  salt,  and  dredging  over  it  a very  little  flour.  Turn 
the  liver  occasionally  to  prevent  its  burning,  and  when 
done,  lay  it  round  the  dish  with  a piece  of  bacon  between 
each.  Pour  away  the  bacon  fat,  put  in  a small  piece  of 
butter,  dredge  in  a little  flour,  add  the  lemon-juice  and 
water,  give  one  boil,  and  pour  it  in  the  middle  of  the  dish, 

SWEETBREAD. 

Three  sweetbreads,  egg,  and  bread-crumbs,  oiled  butter, 
three  slices  of  toast,  brown  gravy. 

Choose  large  white  sweetbreads;  put  them  into  warm 
water  to  draw  out  the  blood,  and  to  improve  the  color;  let 
them  remain  for  rather  more  than  one  hour;  then  put  them 
into  boiling  water,  and  allow  them  to  simmer  for  about  ten 
minutes,  which  renders  them  firm.  Take  them  up,  drain 
them,  brush  over  the  egg,  sprinkle  with  bread-crumbs;  dip 
them  in  egg  again,  and  then  into  more  bread-crumbs. 
Drop  on  them  a little  oiled  butter,  and  put  the  sweetbreads 
into  a moderately  heated  oven,  and  let  them  bake  for  nearly 
three-quarters  of  an  hour.  Make  three  pieces  of  toast; 
place  the  sweetbreads  on  the  toast,  and  pour  round,  but 
not  over  them,  a good  brown  gravy. 

EGGED  VEAL  HASH. 

Chop  fine  remnants  of  coal  roast  veal.  Moisten  with  the 
gravy  or  water.  When  hot,  break  into  it  three  or  four 
eggs,  according  to  the  quantity  of  veaL  When  the  eggs  are 
cooked,  stir  into  it  a spoonful  of  butter,  and  serve  quickly. 
If  to  your  taste,  shake  in  a little  parsley.  Should  you  lack 
quantity,  half  a oup  of  fine  stale  bread-orumbe  are  no  dis- 
advantage. 


THE  EVERYDAY  COOK-BOOK. 


65 


ROAST  BEEF,  WITH  YORKSHIRE  PUDDING. 

Have  your  meat  ready  for  roasting  on  Saturday,  always. 
Roast  upon  a grating  of  several  clean  sticks  (not  pine)  laid 
over  the  dripping-pan.  Dash  a cup  of  boiling  water  over 
the  beef  when  it  goes  into  the  oven;  baste  often,  and  see 
that  the  fat  does  not  scorch.  About  three-quarters  of  an 
hour  before  it  is  done,  mix  the  pudding. 

[YORKSHIRE  PUDDING. 

One  pint  of  milk,  four  eggs,  whites  and  yolks  beaten 

separately;  two  cups  of  flour — prepared  flour  is  best;  on® 
teaspoonful  of  salt. 

Use  less  flour  if  the  batter  grows  too  stiff.  Mix  quickly; 
pour  off  the  fat  from  the  top  of  the  gravy  in  the  dripping 
pan,  leaving  just  enough  to  prevent  the  pudding  from  stick- 
ing to  the  bottom.  Pour  in  the  batter  and  continue  to 
roast  the  beef,  letting  the  dripping  fall  upon  the  puddrag 
below.  The  oven  should  be  brisk  by  this  time.  Baste  the 
meat  with  the  gravy  you  have  taken  out  to  make  room  fer 
the  batter.  In  serving,  cut  the  pudding  into  squares  and 
lay  about  the  meat  in  the  dish.  It  is  very  delicious. 

BEEF  HEART  BAKED  OR  ROASTED. 

Cut  a beef  heart  in  two,  take  out  the  strings  from  the  in- 
side; wash  it  with  warm  water,  rub  the  inside  with  peeper 
and  salt,  and  fill  it  with  a stuffing  made  of  bread  and  but- 
ter moistened  with  water,  and  seasoned  with  pepper  and 
salt,  and,  if  liked,  a sprig  of  thyme  made  fin®;  put  it  te- 
gecner  and  tie  a string  around  it,  rub  the  outside  wife  pep- 
per and  salt;  stick  bits  of  blaster  then  flour  over 

and  sat  it  on  a trivet,  or  muffin  rings,  m a dsippmg-pan; 

pat  a pint  of  water  in  to  baste  with,  then  roast  it  before  a 

* 


66 


THE  EVERYDAY  COOK-BOOK. 


hot  fire,  or  in  a hot  oven;  turn  it  around  and  baste  fre- 
quently. One  hour  will  roast  or  bake  it;  when  done,  take 
it  up,  cut  a lemon  in  thick  slices,  and  put  it  in  the  pan  with 
a bit  of  butter,  dredged  in  a teaspoonful  of  flour;  let  it 
brown;  add  a small  teacup  of  boiling  water,  stir  it  smooth, 
and  serve  in  a gravy  tureen. 

BEEF  KIDNEY. 

Cut  the  kidney  into  thin  slices,  flour  them,  and  fry  of  a 
nice  brown.  When  done,  make  a gravy  in  the  pan  by 
pouring  away  the  fat,  putting  in  a small  piece  of  butter, 
one-quarter  pint  of  boiling  water,  pepper  and  salt,  and  a 
tablespoonful  of  mushroom  catsup.  Let  the  gravy  just 
boil  up,  pour  over  the  kidney,  and  serve. 

POTTED  BEEF. 

Two  pounds  of  lean  beef,  one  tablespoonful  of  water,  one- 
quarter  pound  of  butter,  a seasoning  to  taste  of  salt, 
Cayenne,  pounded  mace,  and  black  pepper.  Procure  a nice 
piece  of  k&n  beef,  as  free  as  possible  from  gristle,  skin, 
etc,,  and  put  it  into  a jar  (if  at  hand,  one  with  a lid)  with 
one  teaspoonful  of  water.  Cover  it  closely , and  put  the  jar 
into  a saucepan  of  boiling  water,  letting  the  water  come 
within  two  inches  of  the  top  of  the  jar.  Boil  gently  for 
three  and  a half  hours,  then  take  the  beef,  chop  it  very 
small  with  a chopping-knife,  and  pound  it  thoroughly  in  a 
mortar.  Mix  with  it  by  degrees,  all,  or  a portion  of  the 
gravy  that  will  have  run  from  it,  and  a little  clarified  butter; 
add  the  seasoning,  put  it  in  small  pots  for  use,  and  cover 
with  a Mttk  butter  just  warmed  and  poured  over.  If  much 
gswry  is  added  to  it,  it  will  keep  but  a short  time;  on  the 
contrary,  if  a large  proportion  of  butter  is  used,  it  may  be 
jMserved  far  seme 


THE  EVERYDAY  COOK-BOOK* 


61 


BOILED  TONGUE. 

One  tongue,  a bunch  of  savory  herbs,  water.  In  choosing 
a tongue,  ascertain  how  long  it  has  been  dried  or  pickled, 
and  select  one  with  a smooth  skin,  which  denote*  it*  being 
young  and  tender.  If  a dried  one,  and  rather  hard,  soak  it 
at  least  for  twelve  hours  previous  to  cooking  it;  if,  however, 
it  is  fresh  from  the  pickle,  two  or  three  hours  will  be  sufficient 
for  it  to  remain  in  soak.  Put  the  tongue  into  a stewpan 
with  plenty  of  cold  water  and  a bunch  of  savory  herbs;  let 
it  gradually  come  to  a boil,  skim  well,  and  simmer  very 
gently  until  tender.  Peel  off  the  skin,  garnish  with  tufts 
of  cauliflowers  or  Brussels  sprouts,  and  serve.  Boiled 
tongue  is  frequently  sent  to  table  with  boiled  poultry,  in- 
stead of  ham,  and  is,  by  many  persons,  preferred.  If  to 
serve  cold,  peel  it,  fasten  it  down  to  a piece  of  board  by 
sticking  a fork  through  the  root,  and  another  through  the 
top,  to  straighten  it.  When  cold,  glaze  it,  and  put  a 
paper  ruche  round  the  root,  and  garnish  with  tufts  of 
parsley. 

FRICASSEED  TRIPE. 

Cut  a pound  of  tripe  in  narrow  strips,  put  a small  cup  ot 
water  or  milk  to  it,  add  a bit  of  butter  the  size  of  an  egg, 
dredge  in  a large  teaspoonful  of  flour,  or  work  it  with  the 
butter;  season  with  pepper  and  salt,  let  it  simmer  gently 
for  half  an  hour,  serve  hot.  A bunch  of  parsley  cut  small 
and  put  with  it  is  an  improvement. 

BROILED  TRIPE. 

Prepare  tripe  as  for  frying;  lay  it  on  a gridiron  over  a 
elaar  fire  of  coals,  let  it  broil  gently;  when  one  side  is  a 
fl ws  hrsvx^  turn  the  other  side  01  mmk  I m needy  done 


THE  EVERYDAY  COOK-BOOK. 


through  before  turning);  take  it  up  on  a hot  dish,  butter 
it,  and  if  liked,  add  a little  catsup  or  vinegar  to  the  gravy. 

ROAST  RABBIT. 

Empty,  skin,  and  thoroughly  wash  the  rabbit;  wipe  it 
dry,  line  the  inside  with  sausage-meat  and  force-meat  (the 
latter  of  bread-crumbs,  well-seasoned,  and  worked  up). 
Sew  the  stuffing  inside,  skewer  back  the  head  between  the 
shoulders,  cut  off  the  fore  joints  of  the  shoulders  and  legs, 
bring  them  close  to  the  body,  and  secure  them  by  means  of 
a skewer.  Wrap  the  rabbit  in  buttered  paper,  keep  it  well 
basted,  and  a few  minutes  before  it  is  done  remove  the 
paper,  flour  and  froth  it,  and  let  it  acquire  a nice  brown 
color.  It  should  be  done  in  three-quarters  of  an  hour. 
Take  out  the  skewers,  and  serve  with  brown  gravy  and  red- 
currant  jelly.  To  bake  the  rabbit,  proceed  in  the  same 
manner  as  above;  in  a good  oven  it  will  take  about  the 
same  time  as  roasting.  Most  cooks  garnish  the  rabbit  with 
slices  of  lemon  and  serve  up  with  currant  jelly.  Some- 
times the  head  is  cut  off  before  sending  to  the  table;  but 
this  is  a matter  of  individual  taste. 

STEWED  RABBIT,  Darded. 

One  rabbit,  a few  strips  of  bacon,  rather  more  than  one 
pint  of  good  broth  or  stock,  a bunch  of  savory  herbs,  salt 
and  pepper  to  taste,  thickening  of  butter  and  flour,  one 
glass  of  sherry.  Well  wash  the  rabbit,  cut  it  into  quarters, 
lard  them  with  slips  of  bacon,  and  fry  them;  then  put  them 
into  a stewpan  with  the  broth,  herbs,  and  a seasoning  of 
pepper  and  salt;  simmer  gently  until  the  rabbit  is  tender, 
then  strain  the  gravy,  thicken  it  with  butter  and  flour,  add 
the  sherry,  give  one  boil,  pour  it  over  the  rabbit,  and  serve. 
Garnish  with  slices  of  cut  lemon. 


TUB  EVERYDAY  COOK-BOOK. 


m 


FRICASSEED  RABBITS. 

The  best  way  of  cooking  rabbits  is  to  fricassee  them. 
Cut  them  up,  or  disjoint  them.  Put  them  into  a stewpan; 
season  them  with  Cayenne  pepper,  salt  and  some  chopped 
parsley.  Pour  in  a pint  of  warm  water  (or  of  veal  broth, 
if  you  have  it)  and  stew  it  over  a slow  fire  till  the  rabbits 
are  quite  tender;  adding  (when  they  are  about  half  done) 
some  bits  of  butter  rolled  in  flour.  Just  before  you  take  it 
from  the  fire,  enrich  the  gravy  with  a gill  or  more  of  thick 
cream  with  some  nutmeg  grated  into  it.  Stir  the  gravy 
well,  but  take  care  not  to  let  it  boil  after  the  cream  is  in, 
lest  it  curdle.  Put  the  pieces  of  rabbit  on  a hot  dish,  and 
pour  the  gravy  over  them. 

A PRETTY  DISH  OF  VENISON. 

Cut  a breast  of  venison  in  steaks,  make  quarter  of  a 
pound  of  butter  hot,  in  a pan,  rub  the  steaks  over  with  a 
mixture  of  a little  salt  and  pepper,  dip  them  in  wheat  flour, 
or  rolled  crackers,  and  fry  a rich  brown;  when  both  sides 
are  done,  take  them  up  on  a dish,  and  put  a tin  cover  over; 
dredge  a heaping  teaspoonful  of  flour  into  the  butter  in  the 
pan,  stir  it  with  a spoon  until  it  is  brown,  without  burning, 
put  to  it  a small  teacup  of  boiling  water,  with  a tablespoon- 
ful of  currant  jelly  dissolved  into  it,  stir  it  for  a few  min- 
utes, then  strain  it  over  the  meat  and  serve.  A glass  of 
wine,  with  a tablespoonful  of  white  sugar  dissolved  in  it, 
may  be  used  for  the  gravy,  instead  of  the  jelly  and  water. 
Venison  may  be  boiled,  and  served  with  boiled  vegetables, 
pickled  beets,  etc.,  and  sauce. 

TO  BOIL  VENISON  STEAKS. 

Lat  the  gridiron  become  hot,  rub  the  bars  with  a bit 
of  suet,  then  lay  on  the  steaks,  having  dipped  them  in 


70 


THE  EVERYDAY  COOK-BOOK. 


rolled  crackers  or  wheat  flour,  and  set  it  over  a bright, 
clear,  but  not  fierce  fire  of  coals;  when  one  side  is  done, 
take  the  steak  carefully  over  the  steak  dish,  and  hold  it  so 
that  the  blood  may  fall  into  the  dish,  then  turn  them  on  the 
gridiron,  let  it  broil  nicely;  set  a steak  dish  where  it  will  be- 
come hot,  put  on  a bit  of  butter  the  size  of  an  egg  for  each 
pound  of  venison,  put  to  it  a saltspoon  of  salt,  and  the  same  of 
black  pepper,  put  to  it  a tablespoonful  of  currant  jelly,  made 
liquid  with  a tablespoonful  of  hot  water  or  wine,  lay  the 
steaks  on,  turn  them  once  or  twice  in  the  gravy,  and  serve 
hot.  Or  they  may  be  simply  broiled,  and  served  with  but- 
ter, pepper,  and  salt;  or  having  broiled  one  side,  and 
turned  the  steaks,  lay  thin  slices  of  lemon  over,  and  serve 
in  the  dish  with  the  steaks. 

BEEFSTEAK  AND  KIDNEY  PUDDING. 

Two  pounds  of  rump-steak,  two  kidneys,  seasoning  to  taste 
of  salt  and  black  pepper,  suet  crust  made  with  milk  ( see 
Pastry),  in  the  proportion  of  six  ounces  of  suet  to  each 
one  pound  of  flour. 

Mode:  Procure  some  tender  rump-steak  (that  which  has 
been  hung  a little  time),  and  divide  it  into  pieces  about 
an  inch  square,  and  cut  each  kidney  into  eight  pieces. 
Line  the  dish  (of  which  we  have  given  an  engraving) 
with  crust  made  with  suet  and  flour  in  the  above  pro- 
portion, leaving  a small  piece  of  crust  to  overlap  the  edge. 
Then  cover  the  bottom  with  a portion  of  the  steak  and  a 
few  pieces  of  kidney;  season  with  salt  and  pepper  (some  add 
a little  flour  to  thicken  the  gravy,  but  it  is  not  necessary), 
and  then  add  another  layer  of  steak  kidney,  and  season- 
ing. Proceed  in  this  manner  till  the  dish  is  full,  when 
pour  in  sufficient  water  to  oome  within  two  inches  of  the 
top  of  the  basin.  Moisten  the  edges  of  the  crust,  cover  the 
podding  over,  press  the  two  crusts  together,  that  the  gravy 


THE  EVEBYDAY  COOK-BOOK. 


11 


may  not  escape,  and  turn  up  the  overhanging  paste.  Wring 
out  a cloth  in  hot  water,  flour  it,  and  tie  up  the  pudding; 
put  it  into  boiling  water,  and  let  it  boil  for  at  least  four 
hours.  If  the  water  diminishes,  always  replenish  with  some, 
hot  in  a jug,  as  the  pudding  should  be  kept  covered  all  the 
time,  and  not  allowed  to  stop  boiling.  When  the  cloth  is 
removed,  cut  a round  piece  in  the  top  of  the  crust,  to  pre- 
vent the  pudding  bursting,  and  send  it  to  table  in  the 
basin,  either  in  an  ornamental  dish,  or  with  a napkin 
pinned  round  it.  Serve  quickly, 


« 


VMM  MVMMYMAY  QQQK-BQQK \ 


BREAKFAST  DISHES* 


HASHED  COLD  MEAT, 

Take  your  bones,  and  stew  them  in  a little  water  with  an 
onion,  some  salt  and  pepper,  and,  if  you  like,  a little  savory 
herbs;  when  the  goodness  is  all  out  of  the  bones,  and  it 
tastes  nice,  thicken  the  gravy  with  a teaspoonful  of  corn 
starch,  and  if  it  is  not  very  strong  put  in  a bit  of  butter, 
then  place  your  stewpan  on  the  hot  hearth,  and  put  in  your 
slices  of  meat.  Warm  but  not  boil.  Serve  with  toasted 
bread. 

POTATO  AND  BEEF  HASH. 

Mince  some  cold  beef,  a little  fat  with  the  lean,  put  to  it 
as  much  cold  boiled  potatoes  chopped  as  you  like,  (the 
quantity  as  of  meat  or  twice  as  much),  season  with  pepper 
and  salt;  add  as  much  gravy  or  hot  water  as  will  make  it 
moist,  then  put  in  a stewpan  over  a gentle  fire;  dredge  in 
a small  quantity  of  wheat  flour;  stir  it  about  with  a spoon, 
cover  the  stewpan,  and  let  it  simmer  for  half  an  hour — 
take  care  that  it  does  not  burn.  Dish  it  with  or  without  a 
slice  of  toast  under  it,  for  breakfast.  This  hash  may  be 
made  without  potatoes,  if  water  is  used  instead  of  gravy,  a 
bit  of  butter  may  be  added,  more  or  less,  according  to  the 
proportion  of  fat  with  the  lean  meat. 


TME  everyday  coqk-mqqk. 


TS 


DRIED  BEEP. 

The  most  common  way  of  serving  dried  or  smoked  beef 
is  to  shave  it  into  thin  slices  or  chips,  raw;  but  a more  sav- 
ory relish  may  be  mad©  of  it  with  little  trouble.  Put  the 
slices  of  uncooked  beef  into  a frying  pan  with  just  enough 
boiling  water  to  cover  them;  set  them  over  the  fire  for  ten 
minutes,  drain  off  all  the  water,  and  with  a knife  and  fork 
cut  the  meat  into  small  bits.  Return  to  the  pan,  which 
should  be  hot,  with  a tablespoonful  of  butter  and  a little 
pepper.  Have  ready  some  well-beaten  eggs,  allowing  four 
to  a half  pound  of  beef;  stir  them  into  the  pan  with  the 
minced  meat  and  toss  and  stir  the  mixture  for  about  two 
minutes.  Send  to  table  in  a covered  dish. 

CHICKEN  CUTLETS. 

Season  pieces  of  cold  chicken  or  turkey  with  salt  and 
pepper.  Dip  in  melted  butter;  let  this  cool  on  the  meat, 
and  dip  in  beaten  egg  and  in  fine  bread-crumbs.  Fry  in  but- 
ter till  a delicate  brown.  Serve  on  slices  of  hot  toast,  with 
either  a white  or  curry  sauce  poured  around.  Pieces  of 
cold  veal  make  a nice  dish,  if  prepared  in  this  manner. 

BEEF  PATTIES. 

Chop  fine  some  cold  beef;  beat  two  eggs  and  mix  with 
the  meat  and  add  a little  milk,  melted  butter,  and  salt  and 
pepper.  Make  into  rolls  and  fry. 

JELLIED  VEAL. 

Boil  the  veal  tender,  pick  it  up  fine,  put  in  a mold,  add 
the  water  it  was  boiled  in,  and  set  it  in  a cold  place;  season 

with  salt  and  pepper  to  taste;  a layer  of  hard-boiled  eggs 

improves  it. 


74 


THE  EVERYDAY  COOK-BOOK. 


RICE  AND  MEAT  CROQUETTES. 

One  cupful  of  boiled  rice,  one  cupful  of  finely-chopped 
cooked  meat — any  kind;  one  teaspoonful  of  salt,  a little 
pepper,  two  tablespoonfuls  of  butter,  half  a cupful  of  milk, 
one  egg.  Put  the  milk  on  to  boil,  and  add  the  meat,  rice 
and  seasoning.  When  this  boils,  add  the  egg,  well  beaten; 
stir  one  minute.  After  cooling,  shape,  dip  in  egg  and 
crumbs,  and  fry  as  before  directed. 

AMERICAN  TOAST. 

To  one  egg  thoroughly  beaten,  put  one  cup  of  sweet  milk 
and  a little  salt.  Slice  light  bread  and  dip  into  the  mix- 
ture, allowing  each  slice  to  absorb  some  of  the  milk;  then 
brown  on  a hot  buttered  griddle;  spread  with  butter,  and 
serve  hot. 

MEAT  AND  POTATOES. 

Mince  beef  or  mutton,  small,  with  onions,  pepper  and 
salt;  add  a little  gravy,  put  into  scalloped  shells  or  small 
cups,  making  them  three  parts  full,  and  fill  them  up  with 
potatoes  mashed  with  a little  cream,  put  a bit  of  butter  on 
the  top  and  brown  them  in  an  oven. 

BREADED  SAUSAGES. 

Wipe  the  sausages  dry.  Dip  them  in  beaten  egg  and 
bread-crumbs.  Put  them  in  the  frying-basket  and  plunge 
into  boiling  fat.  Cook  ten  minutes.  Serve  with  a garnish 
d toasted  bread  mid  parsley. 

HAM  CROQUETTES. 

One  capful  of  finely-chopped  cooked  ham,  one  of  bread- 
crumbs, two  of  hot  mashed  potatoes,  one  large  tablespoon- 
M of  butter,  three  eggs,  a speck  of  Cayenne.  Beat  tbs 


THE  EVERYDAY  COOK-BOOK. 


75 


ham,  Cayenne,  butter,  and  two  of  the  eggs  into  the  potato. 
Let  the  mixture  cool  slightly,  and  shape  it  like  croquettes. 
Roll  in  the  bread-crumbs,  dip  in  beaten  egg  and  again  in 
crumbs,  put  in  the  frying-basket  and  plunge  into  boiling 
fat.  Cook  two  minutes.  Drain,  and  serve. 

A NICE  BREAKFAST  DISH. 

Chopped  cold  meat  well  seasoned;  wet  with  gravy,  if 
convenient,  put  it  on  a platter;  then  take  cold  rice  made 
moist  with  milk  and  one  egg,  seasoned  with  pepper  and  salt; 
if  not  sufficient  rice,  add  powdered  bread-crumbs;  place 
this  around  the  platter  quite  thick;  set  in  oven  to  heat 
and  brown. 

CHICKEN  IN  JELLY. 

A little  cold  chicken  (about  one  pint),  one  cupful  of  water 
or  stock,  one-fifth  of  a box  of  gelatine,  half  a teaspoonful 
of  curry  powder,  salt,  pepper.  Cut  the  meat  from  the 
bones  of  a chicken  left  from  dinner.  Put  the  bones  on  with 
water  to  cover,  and  boil  down  to  one  cupful.  Put  the  gela- 
tine to  soak  in  one-fourth  of  a cupful  of  cold  water.  When 
the  stock  is  reduced  as  much  as  is  necessary,  strain  and 
season.  Add  the  curry  and  chicken.  Season  and  simmer 
ten  minutes;  then  add  the  gelatine,  and  stir  on  the  table 
until  it  is  dissolved.  Turn  all  into  a mold,  and  set  away 
to  harden.  This  makes  a nice  relish  for  tea  or  lunch.  If 
you  have  mushrooms,  omit  the  curry,  and  cut  four  of  them 
into  dice.  Stir  into  the  mixture  while  cooking.  This  dish 
can  be  varied  by  using  the  whites  of  hard-boiled  eggs,  or 
bits  of  boiled  ham.  To  serve:  Dip  the  mold  in  warm 

water,  and  turn  out  on  the  dish.  Garnish  with  parsley. 

A GOOD  DISH. 

Minced  cold  beef  or  lamb;  if  beef  put  in  a pinch  of  pul- 
verized cloves;  if  lamb,  a pinch  of  summer  savory  to  season 


n 


THE  EVERYDAY  COOK-BOOK . 


it,  very  little  pepper  and  some  salt,  and  put  it  in  a baking- 
dish;  mash  potatoes  and  mix  them  with  cream  and  butter 
and  a little  salt,  and  spread  them  over  the  meat;  beat  up  an 
egg  with  cream  or  milk,  a very  little,  spread  it  over  the 
potatoes,  and  bake  it  a short  time,  sufficient  to  warm  it 
through  and  brown  the  potatoes. 


THE  EVERYDAY  COOK-BOOK. 


V 


POULTRY,  GAME,  ETC 


In  choosing  poultry,  the  best  way  to  determine  whether 
it  is  young,  is  to  try  the  skin  under  the  leg  or  wing;  if  it  is 
easily  broken,  it  is  young;  or,  turn  the  wing  backwards;  if 
the  joint  yields  readily,  it  is  tender;  a fat  fowl  is  best  for 
any  purpose. 

After  a chicken  or  fowl  is  killed,  plunge  it  into  a pot  ol 
BOalding  hot  water;  then  pluck  off  the  feathers,  taking  care 
not  to  tear  the  skin;  when  it  is  picked  clean,  roll  up  a sheet 
of  white  wrapping  paper,  set  fire  to  it,  singe  off  all  the 
hairs.  Poultry  should  be  carefully  picked,  and  nicely  singed. 

If  a fowl  is  fresh  killed,  the  vent  will  be  close,  and  the 
flesh  have  a pleasant  smell. 

ROAST  TURKEY. 

Carefully  pluck  the  bird,  singe  it  with  white  paper,  and 
wipe  it  thoroughly  with  a cloth;  draw  it,  preserve  the  liver 
and  gizzard,  and  be  particular  not  to  break  t~ie  gall-bag,  as 
no  washing  will  remove  the  bitter  taste  it  imparts  where  it 
once  touches.  Wash  it  inside  well,  and  wipe  it  thoroughly 
with  a dry  cloth;  the  outside  merely  requires  wiping  nicely. 
Cut  off  the  neck  close  to  the  back,  but  leave  enough  of  the 
crop-skin  to  turn  over;  break  the  leg-bones  close  below  the 
knee;  draw  out  the  strings  from  the  thighs,  and  flatten  the 
breast-bone  to  make  it  look  plump.  Have  ready  your  dressing 


78 


THE  EVERYDAY  COOK-BOOK. 


of  bread-crumbs,  mixed  with  butter,  pepper,  salt,  thyme  or 
sweet  marjoram;  fill  the  breast  with  this,  and  sew  the  neck 
over  to  the  back.  Be  particular  that  the  turkey  is  firmly 
trussed.  Dredge  it  lightly  with  flour,  and  put  a piece  of 
butter  into  the  basting-ladle;  as  the  butter  melts,  baste  the 
bird  with  it.  When  of  a nice  brown  and  well-frothed, 
serve  with  a tureen  of  good  brown  gravy  and  one  of  bread: 
sauce.  The  liver  should  be  put  under  one  pinion,  and  thi 
gizzard  under  the  other.  Fried  sausages  are  a favorite  ad* 
dition  to  roast  turkey;  they  make  a pretty  garnish,  besides 
adding  much  to  the  flavor.  When  these  are  not  at  hand 
a few  force-meat  balls  should  be  placed  round  the  dish  as  a 
garnish.  Turkey  may  also  be  stuffed  with  sausage-meat, 
and  a chestnut  force-meat  with  the  same  sauce  is,  by  many 
persons,  much  esteemed  as  an  accompaniment  to  this  fav- 
orite dish. 

Second  Recipe. — After  drawing  and  cleansing  the  turkey, 
prepare  a dressing  of  chopped  sausage  and  bread-crumbs, 
mixing  in  butter,  pepper,  salt  and  thyme  to  flavor.  Fill 
the  craw  and  the  body  of  the  turkey  with  this,  and  sew  up 
carefully.  Dredge  with  flour  and  put  in  the  oven  to  roast, 
basting  freely  first  with  butter  and  water,  then  with  the 
gravy  from  the  pan.  The  time  it  takes  to  roast  will  depend 
both  on  the  age  and  the  weight  of  the  turkey.  If  you  have  a 
good  fire,  you  will  be  safe  to  allow  ten  minutes  or  so  to  the 
pound.  Roast  to  a fine  brown,  and  serve  with  the 
chopped  giblets,  which  should  be  well  stewed;  add  cranberry 
sauce. 

BOILED  TURKEY, 

Hen  turkeys  are  the  best  for  boiling.  They  are  the 
whitest,  and  if  nicely  kept,  tenderest.  Of  course  the  sinews 
must  be  drawn,  and  they  ought  to  be  trussed  with  the  legs 
out,  so  as  to  be  easily  carved.  Take  care  to  clean  the  ani- 


TURKEY  TRUSSED  FOR  BRAIZING. 

A good  turkey  will  be  recognized  by  tne  whiteness  of  the  flesh  and  fat.  Beware  of 
those  with  long  hairs,  and  whose  flesh,  on  the  legs  and  back,  is  of  a violet  tinge. 


Pheasants  should  be  selected  with  the  spur  but  little  developed ; the  tenderness  of 
the  bird  is  known  by  trying  the  flesh  of  the  pinion.  Wood-cocks,  as  well  as  water- 
fowl  (such  as  wild  ducks,  teal,  widgeon,  &c.),  can  be  tried  by  pinching  the  pinion  and 
breast.  The  age  of  partridges  can  be  ascertained  by  examining  the  long  feathers  of 
Jfoe  wing  * round  at  the  tip  in  an  old  bird,  and  pointed  In  a young 


THE  TABLE  LAID— THE  SOUP  SERVED. 

A dinner  party  should  consist  of  an  equal  number  of  gentlemen  and  ladies,  those 
toeing  invited  who  it  is  thought  will  like  to  meet.  It  is  not  necessary  to  introduce  all 
the  members  of  the  party  to  each  other ; in  a friend’s  house  all  talk  to  each  other 
without  introduction,  and  without  this  forming  any  subsequent  acquaintance,  unless 
such  is  desired  by  both  parties. 


DESSERT. 


All  the  dishes  for  dessert  are  now  usually  placed  down  the  centre  of  the  table,  dried 
and  fresh  fruit  alternately,  the  former  being  arranged  on  small  round  or  oval  glass 
plates,  and  the  latter  on  the  dishes  with  stems.  The  fruit  should  always  be  gathered 
on  the  same  day  that  it  is  required  for  the  table,  and  should  be  tastefully  arranged  on 
the  dishes,  with  leaves  between  and  around  it.  Cheese,  plain  and  grated,  is  very 
sften  served  at  desserto 


THE  EVERYDAY  COOK-BOOK . 


79 


mal  well  after  it  has  been  singed.  Place  the  fowl  in  a suf- 
ficiently large  pot  with  clean  water  sufficient  to  cover  it,  and 
little  more;  let  the  fire  be  a clear  one,  but  not  too  fierce, 
as  the  slower  the  turkey  boils  the  plumper  it  will  be. 
Skim  carefully  and  constantly,  and  simmer  for  two  hours 
and  a half  in  the  case  of  a large  fo  vl,  and  two  hours  for  a 
smaller  beast,  and  from  an  hour  and  ten  to  forty  minutes  for 
still  smaller  turkeys.  Some  people  boil  their  turkeys  in  a 
floured  cloth.  I don’t;  the  whiteness  being  mostly  in  the 
animal  itself.  My  stuffing  for  a boiled  turkey  is  thought 
good.  I prepare  it  of  crumbs  of  stale  bread,  with  a little 
marrow  or  butter,  some  finely-shred  parsley,  and  two  dozen 
of  small  oysters,  minus  their  beards,  of  course,  and  neatly 
trimmed.  Stuff  with  this  and  a little  chopped  ham  in  ad- 
dition, if  desired. 

TO  ROAST  A FOWL  OR  CHICKEN. 

Have  a bright,  clear,  and  steady  fire  for  roasting  poultry; 
prepare  it  as  directed;  spit  it,  put  a pint  of  hot  water  in  the 
dripping-pan,  add  to  it  a small  tablespoonful  of  salt,  and  a 
small  teaspoonful  of  pepper,  baste  frequently,  and  let  it 
roast  quickly,  without  scorching;  when  nearly  done,  put  a 
piece  of  butter  the  size  of  a large  egg  to  the  water  in  the 
pan;  when  it  melts,  baste  with  it,  dredge  a little  flour  over, 
baste  again,  and  let  it  finish ; half  an  hour  will  roast  a full 
grown  chicken,  if  the  fire  is  right.  When  done  take  it  up, 
let  the  giblets  (heart,  liver,  and  gizzard)  boil  tender,  and 
chop  them  very  fine,  and  put  them  in  the  gravy;  add  a 
tablespoonful  of  browned  flour  and  a bit  of  butter,  stir  it 
over  the  fire  for  a few  minutes,  then  serve  in  a gravy  tureen. 
Or  put  the  giblets  in  the  pan  and  let  them  roast. 


m 


HUE  everyday  cook-book. 


BOILED  CHICKENS. 

Clean,  wash,  and  stuff  as  for  roasting.  Baste  a floured 
cloth  around  each,  and  put  into  a pot  with  enough  boiling 
water  to  cover  them  well.  The  hot  water  cooks  the  skin  at 
once,  and  prevents  the  escape  of  the  juices.  The  broth 
will  not  be  so  rich  as  if  the  fowls  are  put  on  in  cold  water, 
but  this  is  proof  that  the  meat  will  be  more  nutritious  and 
better  flavored.  Stew  very  slowly,  for  the  first  half  hour 
especially.  Boil  an  hour  or  more,  guiding  yourself  by  size 
and  toughness.  Serve  with  egg  or  bread  sauce. 

BROILED  CHICKEN. 

Prepare  in  the  same  way  as  for  boiling,  cut  them  in  two 
through  the  back,  and  flatten  them;  place  on  a cold  grid- 
iron over  a nice  red  fire.  After  a little  time,  when  they 
have  become  thoroughly  hot,  set  them  on  a plate  or  other 
dish,  and  lard  them  well  with  a piece  of  butter;  pepper  and 
salt  them  to  taste,  chiefly  on  the  inside,  then  place  them  on 
the  brander  and  continue  turning  till  done — they  will  take 
fully  twenty  minutes.  Serve  hot,  with  a little  dab  of  butter 
and  plenty  of  stewed  mushrooms — a delightful  dish. 

FRIED  CHICKEN. 

Cut  the  chicken  in  pieces,  lay  it  in  salt  and  water,  which 
change  several  times;  roll  each  piece  in  flour;  fry  in  very 
hot  lard  or  butter;  season  with  salt  and  pepper;  fry  pars- 
ley with  them  also.  Make  a gravy  of  cream  seasoned  with 
salt,  pepper,  and  a little  mace,  thickened  with  a little  flour 
in  the  pan  in  which  the  chickens  were  fried,  pouring  off  the 
lard. 


THE  EVERYDAY  COOK-BOOK. 


8i 


FRICASSEE  OF  CHICKEN. 

Out  into  joints,  scald  and  skin,  place  in  a stewpan,  with 
two  raw  onions  cut  into  eight  parts,  a little  chopped  pars- 
ley, salt  and  pepper,  and  the  least  squeeze  of  lemon-juice. 
Add  a bit  of  butter  as  large  as  an  egg,  and  fill  in  a pint  of 
water.  Stew  for  an  hour  under  a very  close  lid,  then  lift 
and  strain  off  the  gravy,  into  which  beat  gradually  a tea- 
cupful of  cream  and  the  yolks  of  two  eggs;  heat  up  the 
gravy,  taking  care  that  it  does  not  boil,  and  pour  it  over  the 
fricassee. 

TO  CURRY  CHICKEN. 

Slice  an  onion  and  brown  in  a little  butter;  add  a spoon- 
ful of  curry  powder;  allow  it  to  remain  covered  for  a few 
minutes  to  cook;  add  a little  more  butter  and  put  in  chicken, 
veal,  etc.,  etc. ; cut  up  small,  thicken  with  a little  flour.  This 
is  excellent. 

PRESSED  CHICKEN. 

Cut  up  the  fowls  and  place  in  a kettle  with  a tight  cover, 
so  as  to  retain  the  steam ; put  about  two  teacups  of  water 
and  plenty  of  salt  and  pepper  over  the  chicken,  then  let  it 
cook  until  the  meat  cleaves  easily  from  the  bones;  cut  or 
chop  all  the  meat  (freed  from  skin,  bone  and  gristle)  about 
as  for  chicken  salad;  season  well,  put  into  a dish  and  pour 
the  remnant  of  the  juice  in  which  it  was  cooked  ovor  it. 
This  will  jelly  when  cold,  and  can  then  be  sliced  or  set  on 
the  table  in  shape.  Nice  for  tea  or  lunch.  The  knack  of 
making  this  simple  dish  is  not  having  too  much  water;  it 
will  not  jelly  if  too  weak,  or  if  the  water  is  allowed  to  boil 
away  entirely  while  cooking. 

$ 


THE  EVERYDAY  COOK-BOOK. 


*2 


CHICKEN  POT-PIE. 

Skin  and  cut  up  the  fowls  into  joints,  and  put  the  neck, 
legs  and  back  bones  in  a stew  pan,  with  a little  water,  an 
onion,  a bunch  of  savory  herbs,  and  a blade  of  mace;  let 
these  stew  for  an  hour,  and,  when  done,  strain  off  the 
liquor;  this  is  for  gravy.  Put  a layer  of  fowl  at  the  bottom 
of  a pie-dish,  then  a layer  of  ham,  then  one  of  force-meat 
and  hard-boiled  eggs,  cut  in  rings;  between  the  layers  put 
a seasoning  of  pounded  mace,  nutmeg,  pepper  and  salt. 
Pour  in  about  half  a pint  of  water,  border  the  edge  of  dish 
with  puff-crust,  put  on  the  cover,  ornament  the  top  and 
glaze  it  by  brushing  over  it  the  yolk  of  an  egg.  Bake  for 
about  an  hour  and  a half,  and,  when  done,  pour  in  at  the 
top  the  gravy  made  from  the  bones. 

A CHICKEN  SALAD. 

Take  a fine  white  bunch  of  celery  (four  or  five  heads), 
scrape  and  wash  it  white;  reserve  the  delicate  green  leaves; 
shred  the  white  part  like  straws,  lay  this  in  a glass,  or  white 
china  dish,  in  the  form  of  a nest.  Mince  all  the  white 
meat  of  a borled,  or  white  stewed  fowl,  without  the  skin, 
and  put  it  in  the  nest. 

Make  a salad  dressing  thus:  Rub  the  yolks  of  two  hard- 

boiled  eggs  to  a smooth  paste,  with  a dessertspoonful  of 
salad  oil,  or  melted  butter;  add  to  it  two  teaspoonfuls  of 
made  mustard,  and  a small  teaspoonful  of  fine  white  sugar, 
and  put  to  it  gradually  (stirring  it  fh)  a large  cup  of  strong 
vinegar. 

Make  a wreath  of  the  most  delicate  leaves  of  the  celery, 
around  the  edge  of  the  nest,  between  it  and  the  chicken; 
pour  the  dressing  over  the  chicken,  when  ready  to  serve;  if 


THE  EVERYDAY  COOK-BOOK. 


83 


the  dressing  is  poured  over  too  soon  it  will  discolor  tho 
celery. 

White  heart  lettuce  may  be  used  for  the  nest  instead  ol 

celery. 

JELLIED  CHICKEN. 

Boil  a fowl  until  it  will  slip  easily  from  the  bones;  let  tho 
water  be  reduced  to  about  one  pint  in  boiling;  pick  the 
meat  from  the  bones  in  good  sized  pieces,  taking  out  all 
gristle,  fat,  and  bones;  place  in  a wet  mold;  skim  the  fat 
from  the  liquor;  a little  butter;  pepper  and  salt  to  the 
taste,  and  one-half  ounce  of  gelatine.  When  this  dissolves, 
pour  it  hot  over  the  chicken.  The  liquor  must  be  seasoned 
pretty  high,  for  the  chicken  absorbes, 

CHICKEN  PATES. 

Mince  chicken  that  has  been  previously  roasted  or  boiled, 
and  season  well;  stir  into  this  a sauce  made  of  half  a pint 
of  milk,  into  which  while  boiling  a teaspoonful  of  corn 
starch  has  been  added  to  thicken,  season  with  butter,  about 
a teaspoonful,  and  salt  and  pepper  to  taste.  Have  ready 
small  pate  pans  lined  with  a good  puff  paste.  Bake  the 
crust  in  a brisk  oven;  then  fill  the  pans  and  set  in  the  oven 
a few  minutes  to  brown  very  slightly. 

SAGE-AND-ONION  STUFFING,  FOR  GEESE, 
DUCKS  AND  PORK. 

Four  large  onions,  ten  sage-leaves,  one-quarter  pound  of 
bread-crumbs,  one  and  one-half  ounce  of  butter,  salt  and 
pepper  to  taste,  one  egg.  Peel  the  onions,  put  them  into 
boiling  water,  let  them  simmer  for  five  minutes  or  rather 
longer,  and,  just  before  they  are  taken  out,  put  in  the 
sage-leaves  for  a minute  or  two  to  take  off  their  raw- 
ness. Chop  both  these  very  fine,  add  the  bread,  season- 


64 


THE  EVERYDAY  COOK-BOOK. 


ing,  and  butter,  and  work  the  whole  together  with  the  yolk 
of  an  egg,  when  the  stuffing  will  be  ready  for  use.  It 
should  be  rather  highly  seasoned,  and  the  sage-leaves  should 
be  very  finely  chopped.  Many  cooks  do  not  parboil  the 
onions  in  the  manner  just  stated,  but  merely  use  them  raw. 
The  stuffing  then,  however,  is  not  nearly  so  mild,  and,  to 
many  tastes,  its  strong  flavor  would  be  very  objectionable. 
When  made  for  goose,  a portion  of  the  liver  of  the  bird, 
simmered  for  a few  minutes  and  very  finely  minced,  is 
frequently  added  to  this  stuffing;  and  where  economy  is 
studied,  the  egg  may  be  dispensed  with. 

TO  ROAST  A GOOSE. 

e 

Having  drawn  and  singed  the  goose,  wipe  out  the  inside 
with  a cloth,  and  sprinkle  in  some  pepper  and  salt.  Make 
a stuffing  of  four  good-sized  onions,  minced  fine,  and  half 
their  quantity  of  green  sage-leaves,  minced  also,  a large  tea- 
cupful of  grated  bread-crumbs,  a piece  of  butter  the  size  of 
a walnut,  and  the  beaten  yolks  of  two  eggs,  with  a little 
pepper  and  salt.  Mix  the  whole  together,  and  incorporate 
them  well.  Put  the  stuffing  into  the.  goose,  and  press  it  in 
hard;  but  do  not  entirely  fill  up  the  cavity,  as  the  mixture 
will  swell  in  cooking.  Tie  the  goose  securely  round  with  a 
greased  or  wetted  string;  and  paper  the  breast  to  prevent 
it  from  scorching.  The  fire  must  be  brisk  and  well  kept  up. 
It  will  require  from  two  hours  to  two  and  a half  to  roast. 
Baste  it  at  first  with  a little  salt  and  water,  and  then  with 
its  own  gravy.  Take  off  the  paper  when  the  goose  is  about 
half  done,  and  dredge  it  with  a little  flour  towards  the  last. 
Having  parboiled  the  liver  and  heart,  chop  them  and  put 
them  into  the  gravy,  which  must  be  skimmed  well  and 
thickened  with  a little  brown  flour.  * 

Send  apple  sauce  to  table  with  the  goose;  also  mashed 


THE  EVERYDAY  COOK-BOOK. 


85 


A goose  may  be  stuffed  entirely  with  potatoes,  boiled  and 
mashed  with  milk,  butter,  pepper  and  salt. 

You  may  make  a gravy  of  the  giblets,  that  is  the  neck, 
pinions,  liver,  heart  and  gizzard,  stewed  in  a little  water, 
thickened  with  butter,  rolled  in  flour,  and  seasoned  with 
pepper  and  salt.  Before  you  send  it  to  table,  take  out  all 
but  the  liver  and  heart;  mince  them  and  leave  them  in  the 
gravy.  This  gravy  is  by  many  preferred  to  that  which  comes 
from  the  goose  in  roasting.  It  is  well  to  have  both. 

If  a goose  is  old  it  is  useless  to  cook  it,  as  when  hard  and 
tough  it  cannot  be  eaten. 

ROAST  DUCKS. 

Wash  and  dry  the  ducks  carefully.  Make  a stuffing  of 
sage  and  onion;  insert,  and  sew  up  completely  that  the 
seasoning  may  not  escape.  If  tender,  ducks  do  not  re- 
quire more  than  an  hour  to  roast.  Keep  them  well  basted, 
and  a few  minutes  before  serving,  dredge  lightly  with 
flour,  to  make  them  froth  and  look  plump.  Send  to  table 
hot,  with  a good  brown  gravy  poured  not  round  but  over 
them.  Accompany  with  currant  jelly,  and,  if  in  season, 
green  peas. 

ROAST  PIGEONS. 

Clean  the  pigeons,  and  stuff  them  the  same  as  chickens; 
leave  the  feet  on,  dip  them  into  scalding  water,  strip  off  the 
skin,  cross  them,  and  tie  them  together  below  the  breast- 
bone; or  cut  them  off;  the  head  may  remain  on;  if  so,  dip 
it  in  scalding  water,  and  pick  it  clean;  twist  the  wings 
back,  put  the  liver  between  the  right  wing  and  the  body, 
and  turn  the  head  under  the  other;  rub  the  outside  of  each 
bird  with  a mixture  of  pepper  and  salt;  spit  them,  and  put 
some  water  in  the  dripping-pan;  for  each  bird  put  a bit  of 


86 


THE  EV ER YD AY  COOK-BOOK. 


butter  the  size  of  a small  egg,  put  them  before  a hot  fire, 
and  let  them  roast  quickly;  baste  frequently;  half  an  hour 
will  do  them;  when  nearly  done,  dredge  them  with  wheat 
flour  and  baste  with  the  butter  in  the  pan;  turn  them,  that 
they  may  be  nicely  and  easily  browned;  when  done,  take 
them  up,  set  the  pan  over  the  fire,  make  a thin  batter  of  a 
teaspoonful  of  wheat  flour,  and  cold  water;  when  the  gravy 
is  boiling  hot,  stir  it  in;  continue  to  stir  it  for  a few  minutes, 
until  it  is  brown,  then  pour  it  through  a gravy  sieve  into  a 
tureen,  and  serve  with  the  pigeons. 

TO  MAKE  A BIRD’S  NEST. 

Boil  some  yellow  macaroni  gently,  until  it  is  quite  swelled 
out  and  tender,  then  cut  it  in  pieces,  the  length  of  a finger, 
and  lay  them  on  a dish  like  a straw  nest. 

Truss  pigeons  with  the  heads  on,  (having  scalded  and 
picked  them  clean),  turned  under  the  left  wing,  leave  the 
# feet  on,  and  having  stewed  them,  arrange  them  as  in  a nest; 
pour  the  gravy  over  and  serve. 

The  nest  may  be  made  of  boiled  rice,  or  bread  cut  in 
pieces,  the  length  and  thickness  of  a finger,  and  fried  a nice 
brown  in  hot  lard,  seasoned  with  pepper  and  salt.  Or, 
make  it  of  bread,  toasted  a yellow  brown.  Any  small  birds 
may  be  stewed  or  roasted,  and  served  in  this  way. 

PIGEONS  IN  JELLY. 

Wash  and  truss  one  dozen  pigeons.  Put  them  in  a kettle 
with  four  pounds  of  the  shank  of  veal,  six  cloves,  twenty- 
five  pepper-corns,  an  onion  that  has  been  fried  in  one  spoon- 
ful of  butter,  one  stalk  of  celery,  a bouquet  of  sweet  herbs 
and  four  and  a half  quarts  of  water.  Have  the  veal  shank 
broken  in  small  pieces.  As  soon  as  the  contents  of  the 
kettle  come  to  a boil,  skim  carefully,  and  set  for  three  hours 
where  they  will  just  simmer.  After  they  have  been  cooking 


THE  EVERYDAY  COOK-BOOK. 


97 


on©  hour,  add  two  tablespoonfuls  of  salt.  When  the  pigeons 
are  done,  take  them  up,  being  careful  not  to  break  them, 
and  remove  the  strings.  Draw  the  kettle  forward,  where  it 
will  boil  rapidly,  and  keep  there  for  forty  minutes;  then 
strain  the  liquor  through  a napkin,  and  taste  to  see  if  sea- 
soned enough.  The  water  should  have  boiled  down  to  two 
and  a half  quarts.  Have  two  molds  that  will  each  hold  six 
pigeons.  Put  a thin  layer  of  the  jelly  in  theae,  and  set  on 
ice  to  harden.  When  hard,  arrange  the  pigeons  in  them, 
and  cover  with  the  jelly,  which  must"  be  cold,  but  liquid. 
Place  in  the  ice-chest  for  six,  or,  better  still,  twelve  hours. 
There  should  be  only  one  layer  of  the  pigeons  in  the 
mold. 

To  serve:  Dip  the  mold  in  a basin  of  warm  water  for 
one  minute,  and  turn  on  a cold  dish.  Garnish  with  pick- 
led  beets  and  parsley*  A Tartare  sauce  can  be  served  with 
this  dish. 

If  squabs  are  used,  two  hours  will  cook  them.  All  small 
birds,  as  well  as  partridge,  grouse,  etc.,  can  be  prepared  in 
the  same  manner.  Kemember  that  the  birds  must  be  cooked 
tender,  and  that  the  liquor  must  be  so  reduced  that  it  will 
become  jellied. 

PIGEON  PIE. 

Clean  and  truss  three  or  four  pigeons,  rub  the  outside 
and  in  with  a mixture  of  pepper  and  salt;  rub  the  inside 
with  a bit  of  butter,  and  fill  it  with  a bread-and-butter  stuf- 
fing, or  mashed  potatoes;  sew  up  the  slit,  butter  the  sides  of 
a tin  basin  or  pudding-dish,  and  line  (the  sides  only)  with 
pie  paste,  rolled  to  quarter  of  an  inch  thickness;  lay  the 
birds  in;  for  three  large  tame  pigeons,  cut  quarter  of  a 
pound  of  sweet  butter  and  put  it  over  them,  strew  over  a 
large  teaspoonful  of  salt,  and  a small  teaspoonful  of  pepper, 
with  a bunch  of  finely-cut  parsley,  if  liked;  dredge  a large 
LaJbbtApoonful  of  wheat  flour  over;  put  in  water  to  nearly  fiH 


8$ 


THE  EVERYDAY  COOK-BOOK. 


the  pie;  lay  skewers  across  the  top,  cover  with  a puff  paste 
crust;  cut  a slit  in  the  middle,  ornament  the  edge  with 
leaves,  braids,  or  shells  of  paste,  and  put  it  in  a moderately 
hot  or  quick  oven,  for  one  hour;  when  nearly  done,  brush 
the  top  over  with  the  yolk  of  an  egg  beaten  with  a little  milk, 
and  finish.  The  pigeons  for  this  pie  may  be  cut  in  two  or 
more  pieces,  if  preferred. 

Any  small  birds  may  be  done  in  this  manner. 

WILD  DUCKS. 

Nearly  all  wild  ducks  are  liable  to  have  a fishy  flavor,  and 
when  handled  by  inexperienced  cooks,  are  sometimes  un- 
eatable from  this  cause.  Before  roasting  them  guard 
against  this  by  parboiling  them  with  a small  carrot,  peeled, 
put  within  each.  This  will  absorb  the  unpleasant  taste. 
An  onion  will  have  the  same  effect;  but  unless  you  mean  to 
use  onion  in  the  stuffing,  the  carrot  is  preferable.  In  my 
own  kitchen,  I usually  put  in  the  onion,  considering  a sus- 
picion of  garlic  a desideratum  in  roast  duck,  whether  wild 
or  tame. 

ROAST  WILD  DUCK. 

Parboil  as  above  directed;  throw  away  the  carrot  or 
onion,  lay  in  fresh  water  half  an  hour;  stuff  with  bread- 
crumbs seasoned  with  pepper,  salt,  sage,  and  onion,  and 
roast  until  brown  and  tender,  basting  for  half  the  time  with 
butter  and  water,  then  with  the  drippings.  Add  to  the 
gravy,  when  you  have  taken  up  the  ducks,  a teaspoonful  of 
currant  jelly,  and  a pinch  of  Cayenne.  Thicken  with 
browned  flour  and  serve  in  a tureen. 

WILD  TURKEY. 

Draw  and  wash  the  inside  very  carefully,  as  with  all  game. 
Domestic  fowls  are,  or  should  be,  kept  up  without  eating 


THE  EVERYDAY  COOK-BOOK. 


89 


f 

for  at  least  twelve  hours  before  they  are  killed;  but  we  must 
shoot  wild  when  we  can  get  the  chance,  and  of  course  it 
often  happens  that  their  crops  are  distended  by  a recent 
hearty  meal  of  rank  or  green  food.  Wipe  the  cavity  with  a 
dry,  soft  cloth  before  you  stuff.  Have  a rich  force-meat,  bread- 
crumbs, some  bits  of  fat  pork,  chopped  fine,  pepper  and  salt. 
Moisten  with  milk,  and  beat  in  an  egg  and  a couple  of 
tablespoonfuls  of  melted  butter.  Baste  with  butter  and 
water  for  the  first  hour,  then  three  or  four  times  with  gravy; 
lastly,  five  or  six  times  with  melted  butter.  A generous 
and  able  housekeeper. told  me  once  that  she  always  allowed 
a pound  of  butter  for  basting  a large  wild  turkey.  This 
was  an  extravagant  quantity,  but  the  meat  is  drier  than 
that  of  the  domestic  fowl,  and  not  nearly  so  fat.  Dredge 
with  flour  at  the  last,  froth  with  butter,  and  when  he  is  of  a 
tempting  brown,  serve.  Skim  the  gravy,  add  a little  hot 
water,  pepper,  thicken  with  the  giblets  chopped  fine  and 
browned  flour,  boil  up,  and  pour  into  a tureen.  At  the 
South  the  giblets  are  not  put  in  the  gravy,  but  laid  whole, 
one  under  each  wing,  when  the  turkey  is  dished-  Garnish 
with  small  fried  sausages,  not  larger  than  a dollar,  crisped 
parsley  between  them.  Send  around  currant  jelly  and 
cranberry  sauce  with  it. 

TO  ROAST  SNIPES,  WOODCOCKS,  OR 
PLOVERS. 

j 

Pick  them  immediately;  wipe  them,  and  season  them 
slightly  with  pepper  and  salt.  Cut  as  mary  slices  of  bread 
as  you  have  birds.  Toast  them  brown,  butter  them,  and 
lay  them  in  the  pan.  Dredge  the  birds  with  flour,  and  put 
them  in  the  oven  with  a brisk  fire.  Baste  them  with  lard 
or  fresh  butter.  They  will  be  done  in  twenty  or  thirty 
minutes.  Serve  them  up  laid  on  the  toast,  and  garnish  with 
sliced  orange,  or  with  orange  Jelly. 


m 


TEE  EVERYDAY  COOK-BOOK. 


ROAST  PARTRIDGE. 

Choose  young  birds,  with  dark-colored  bills  and  yellowish 
legs,  and  let  them  hang  a few  days,  or  there  will  be  no  flavor 
to  the  flesh,  nor  will  it  be  tender.  The  time  they  should 
be  kept  entirely  depends  on  the  taste  of  those  for  whom 
they  are  intended,  as  what  some  persons  would  consider 
delicious,  would  be  to  others  disgusting  and  offensive. 
They  may  be  trussed  with  or  without  the  head,  the  latter 
mode  is  now  considered  the  most  fashionable.  Pluck, 
draw,  and  wipe  the  partridge  carefully  inside  and  out;  cut 
off  the  head,  leaving  sufficient  skin  on  the  neck  to  skewer 
back;  bring  the  legs  close  to  the  breast,  between  it  and  the 
side-bones,  and  pass  a skewer  through  the  pinions  and 
thick  part  of  the  thighs.  Wh6n  the  head  is  left  on,  it 
should  be  brought  round  and  fixed  on  to  the  point  of  the 
skewer.  When  the  bird  is  firmly  and  plumply  trussed,  roast  it 
before  a nice  bright  fire;  keep  it  well  basted,  and  a few  minutes 
before  serving,  flour  and  froth  it  well.  Dish  it,  and  serve 
with  gravy  and  bread-sauce,  and  send  to  table  hot  and 
quickly.  A little  of  the  gravy  should  be  poured  over  the 
bird. 

ROAST  QUAIL. 

Pluck  and  draw  the  birds,  rub  a little  butter  over  them, 
tie  a strip  of  bacon  over  the  breasts,  and  set  them  in  the 
oven  for  twenty  or  twenty-five  minutes. 

ROAST  PRAIRIE  CHICKEN. 

The  bird  being  a little  strong,  and  its  flesh  when  cooked 
a little  dry,  it  should  be  either  larded  or  wide  strips  of 
bacon  or  pork  placed  over  its  breast.  A mild  seasoned 
stuffing  will  improve  the  flavor  of  old  birds.  Dust  a little 
flour  over  them,  baste  occasionally,  and  serve*  Pheasants 
may  be  managed  in  the  same  manner. 


THE  EVERYDAY  COOK-BOOK. 


•1 


LARDED  GROUSE. 

Clean  and  wash  the  grouse.  Lard  the  breast  and  legs. 
Put  a small  skewer  into  the  legs  and  through  the  tail.  Tie 
firmly  with  twine.  Dredge  with  salt,  and  rub  the  breast 
with  soft  butter;  then  dredge  thickly  with  flour.  Put  into 
a quick  oven.  If  to  be  very  rare,  cook  twenty  minutes;  if 
wished  better  done,  thirty  minutes.  The  former  time,  as  a 
general  thing,  suits  gentlemen  better,  but  thirty  minutes  is 
preferred  by  ladies.  If  the  birds  are  cooked  in  a tin- 
kitchen,  it  should  be  for  thirty  or  thirty-five  minutes.  When 
done,  place  on  a hot  dish,  on  which  has  been  spread  bread- 
sauce.  Sprinkle  fried  crumbs  over  both  grouse  and 
sauce.  Garnish  with  parsley.  The  grouse  may,  instead, 
be  served  on  a hot  dish,  with  the  parsley  garnish,  and  the 
sauce  and  crumbs  served  in  separate  dishes.  The  first 
method  is  the  better,  however,  as  you  get  in  the  sauce  all 
the  gravy  that  comes  from  the  birds. 

PORK,  HAMS,  ETC. 

To  Choose  Fobs. — If  the  rind  of  pork  is  tough  and 
thick,  and  cannot  easily  be  impressed  with  the  finger,  it 
is  old. 

If  fresh,  the  flesh  will  look  cool  and  smooth;  when 
moist  or  clammy  it  is  stale.  The  knuckle  is  the  first  to 
become  tainted. 

Pork  is  often  what  is  called  measly,  and  is  then  almost 
poisonous;  measly  pork  may  easily  be  detected,  the  fat  being 
full  of  small  kernels.  Swill  or  still-fed  pork  is  not  fit  for 
curing;  either  dairy  or  corn-fed  is  good. 

Fresh  pork  is  in  season  from  October  to  April. 

In  cutting  up  a large  hog,  it  is  first  cut  in  two  down  the 
back  and  belly.  The  chine  or  back-bone  should  be  cut  out 
from  each  side  the  whole  length,  m A is  Miri  m 


02 


THE  EVERYDAY  COOK-BOOK. 


roasted.  The  chine  is  considered  the  prime  part.  The 
sides  of  the  hog  are  made  into  bacon,  and  the  inside  or  ribs 
is  cut  with  very  little  meat;  this  is  the  spare-rib. 

CURING  HAMS. 

Hang  up  the  hams  a week  or  ten  days,  the  longer  the 
tenderer  and  better,  if  kept  perfectly  sweet;  mix  for  each 
good-sized  ham,  one  teacup  of  salt,  one  tablespoon  of 
molasses,  one  ounce  of  saltpetre;  lay  the  hams  in  a clean 
dry  tub;  heat  the  mixture  and  rub  well  into  the  hams, 
especially  around  the  bones  and  recesses;  repeat  the  process 
once  or  twice,  or  until  all  the  mixture  is  used;  then  let  the 
hams  lie  t wo  or  three  days,  when  they  must  be  put  for  three 
weeks  in  brine  strong  enough  to  bear  an  egg;  then  soak 
eight  hours  in  cold  water;  hang  up  to  dry  in  the  kitchen  or 
other  more  convenient  place  for  a week  or  more;  smoke 
from  three  to  five  days,  being  careful  not  to  heat  the  hams. 
Corn-cobs  and  apple-tree  wood  are  good  for  smoking.  The 
juices  are  better  retained  if  smoked  with  the  hock  down. 
Tie  up  carefully  in  bags  for  the  summer. 

TO  ROAST  A LEG  OF  PORK. 

Take  a sharp  knife  and  score  the  skin  across  in  narrow 
strips  (you  may  cross  it  again  so  as  to  form  diamonds)  and 
rub  in  some  powdered  sage.  Raise  the  skin  at  the  knuckle 
and  put  in  a stuffing  of  minced  onion  and  sage,  bread- 
crumbs, pepper,  salt,  and  beaten  yolk  of  egg.  Fasten  it 
down  with  a buttered  string,  or  with  skewers.  You  may 
make  deep  incisions  in  the  meat  of  the  large  end  of  the  leg, 
and  stuff  them  also,  pressing  in  the  filling  very  hard.  Rub 
a little  sweet  oil  all  over  the  skm  with  a brush  or  a goose 
feather,  to  make  it  crisp  and  of  a handsome  brown.  A leg 
of  pork  will  require  from  three  to  four  hours  to  roast 


THE  EVERYDAY  COOK-BOOK. 


n 


Moisten  it  all  the  time  by  brushing  it  with  sweet  oil,  or  with 
fresh  butter  tied  in  a rag.  To  baste  it  with  its  own  drip- 
pings will  make  the  skin  tough  and  hard.  Skim  the  fat  care- 
fully from  the  gravy,  which  should  be  thickened  with  a little 
flour. 

A roast  leg  of  pork  should  always  be  accompanied  by 
apple  sauce,  and  by  mashed  potatoes  and  mashed  turnips. 

PORK  AND  BEANS. 

Pick  over  carefully  a quart  of  beans  and  let  them  soak 
over  night;  in  the  morning  wash  and  drain  in  another 
water,  put  on  to  boil  in  cold  water  with  half  a teaspoon  of 
soda;  boil  about  thirty  minutes  (when  done,  the  skin  of  a 
bean  will  crack  if  taken  out  and  blown  upon),  drain,  and 
put  in  an  earthen  pot  first  a slice  of  pork  and  then  the 
beans,  with  two  or  three  tablespoons  of  molasses.  When 
the  beans  are  in  the  pot,  put  in  the  centre  half  or  three- 
fourths  of  a pound  of  well- washed  salt  pork  with  the  rind 
scored  in  slices  or  squares,  and  uppermost;  season  with 
pepper  and  salt  if  needed;  cover  all  over  with  hot  water, 
and  bake  six  hours  or  longer  in  a moderate  oven,  adding 
hot  water  as  needed;  they  cannot  be  baked  too  long.  Keep 
covered  so  that  they  will  not  burn  on  the  top,  but  remove 
cover  an  hour  or  two  before  serving,  to  brown  the  top  and 
crisp  the  pork. 

PORK  SAUSAGES. 

Take  such  a proportion  of  fat  and  lean  pork  as  you  like; 
chop  it  quite  fine,  and  for  every  ten  pounds  of  meat  take 
four  ounces  of  fine  salt,  and  one  of  fine  pepper;  dried  sage, 
or  lemon  thyme,  finely  powdered,  may  be  added  if  liked;  a 
teaspoonful  of  sage,  and  the  same  of  ground  allspice  and 
cloves,  to  each  ten  pounds  of  meat.  Mix  the  seasoning 
through  the  meat;  pack  it  down  in  stone  pots  or  put  in 


94 


THE  EVERYDAY  COOK-BOOK. 


muslin  bags.  Or  fill  the  hog's  or  oxfs  guts,  having  first 
made  them  perfectly  clean,  thus:  empty  them,  cut  them  in 
lengths,  and  lay  them  three  or  four  days  in  salt  and  water, 
or  weak  lime  water;  turn  them  inside  out  once  or  twice, 
scrape  them;  then  rinse  them,  and  fill  with  the  meat. 

If  you  do  not  use  the  skins  or  guts,  make  the  sausage 
meat  up  to  the  size  and  shape  of  sausages,  dip  them  in 
beaten  egg,  and  then  into  wheat  flour,  or  rolled  crackers, 
or  simply  into  wheat  flour,  and  fry  in  hot  lard.  Turn  them, 
that  every  side  may  be  a fine  color.  Serve  hot,  with  boiled 
potatoes  or  hominy;  either  taken  from  the  gravy,  or  after 
they  are  fried,  pour  a little  boiling  water  into  the  gravy  in 
the  pan,  and  pour  it  over  them;  or  first  dredge  in  a tea- 
spoonful of  wheat  flour,  stir  it  until  it  is  smooth  and  brown; 
then  add  a little  boiling  water,  let  it  boil  up  once,  then  put 
it  in  the  dish  with  the  sausages. 

Chopped  onion  and  green  parsley  may  be  added  to  the 
sausage  meat,  when  making  ready  to  fry. 

Or  sausage  meat  may  be  tied  in  a muslin  bag,  and  boiled, 
and  served  with  vegetables;  or  let  it  become  cold,  and  cut 
in  slices. 

PORK  CHOPS,  STEAKS  AND  CUTLETS. 

Fry  or  stew  pork  chops,  after  taking  off  the  rind  or  skin, 
the  same  as  for  veal. 

Cutlets  and  steaks  are  also  fried,  broiled,  or  stewed,  the 
same  as  veaL 

ROAST  PIG. 

Thoroughly  clean  the  pig,  then  rinse  it  in  cold  water, 
wipe  it  dry;  then  rub  the  inside  with  a mixture  of  salt  and 
pepper,  and  if  liked,  a little  pounded  and  sifted  sage;  make 
a stuffing  thus:  cut  some  wheat  bread  in  slices  half  an  inch 
thick,  spread  butter  on  to  half  its  thickness,  sprinkled  with 


THE  EVERYDAY  COOK-BOOK. 


95 


pepper  and  salt,  and  if  liked,  a little  pounded  sage  and 
minced  onion;  pour  enough  hot  water  over  the  bread  to 
make  it  moist  or  soft,  then  fill  the  body  with  it  and  sew  it 
together,  or  tie  a cord  around  it  to  keep  the  dressing  in, 
then  spit  it;  put  a pint  of  water  in  the  dripping-pan,  put 
into  it  a tablespoonful  of  salt,  and  a teaspoonful  of  pep- 
per, let  the  fire  be  hotter  at  each  end  than  in  the  middle, 
put  the  pig  down  at  a little  distance  from  the  fire,  baste  it 
as  it  begins  to  roast,  and  gradually  draw  it  nearer;  continue 
to  baste  occasionally;  turn  it  that  it  may  be  evenly  cooked; 
when  the  eyes  drop  out  it  is  done;  ©r  a better  rule  is  to 
judge  by  the  weight,  fifteen  minutes  for  each  pound  of 
meat,  if  the  fire  is  right. 

Have  a bright  clear  fire,  with  a bed  of  coals  at  the  bot- 
tom; first  put  the  roast  at  a little  distance,  and  gradually 
draw  it  nearer;  when  the  pig  is  done  stir  up  the  fire,  take  a 
coarse  cloth  with  a good  bit  of  butter  in  it,  and  wet  the 
pig  all  over  with  it,  and  when  the  crackling  is  crisp  take  it 
up;  dredge  a little  flour  into  the  gravy,  let  it  boil  up  once, 
and  having  boiled  the  heart,  liver,  etc.,  tender,  and  chopped 
it  fine,  add  it  to  the  gravy,  give  it  one  boil,  then  serve. 

PIG’S  CHEEK, 

Is  smoked  and  boiled  like  ham  with  vegetables;  boiled 
cabbage  or  fried  parsnips  may  be  served  with  it. 

ROAST  SPARE-RIB. 

Trim  off  the  rough  ends  neatly,  crack  the  ribs  across  the 
middle,  rub  with  salt  and  sprinkle  with  pepper,  fold  over, 
stuff  with  turkey -‘dressing,  sew  up  tightly,  place  in  dripping- 
pan  with  pint  of  water,  baste  frequently,  turning  over  once 

so  as  to  bake  both  sides  equally  until  a rich  brown. 


M 


THE  EVERYDAY  COOK-BOOK. 


PORK  PRITTERS. 

at  hancl  a thick  batter  of  Indian  meal  and  flour; 
cut  a few  slices  of  pork  and  fry  them  in  the  frying-pan  until 
the  fat  is  fried  out;  cut  a few  more  slices  of  the  pork,  dip 
them  in  the  batter,  and  drop  them  in  the  bubbling  fat,  sea- 
soning with  salt  and  pepper;  cook  until  light  brown,  and 
eat  while  hot* 

BAKED  HAM. 

Cover  your  ham  with  cold  water,  and  simmer  gently  just 
long  enough  to  loosen  the  skin,  so  that  it  can  be  pulled  off. 
This  will  probably  be  from  two  to  three  hours,  according  to 
the  size  of  your  ham.  When  skinned,  put  in  a dripping- 
pan  in  the  oven,  pour  over  it  a teacup  of  vinegar  and  one 
of  hot  water,  in  which  dissolve  a teaspoonful  of  English 
mustard,  bake  slowly,  basting  with  the  liquid,  for  two  hours. 
Then  cover  the  ham  all  over  to  the  depth  of  one  inch  with 
coarse  brown  sugar,  press  it  down  firmly,  and  do  not  baste 
again  until  the  sugar  has  formed  a thick  crust,  which  it  will 
soon  do  in  a very  slow  oven.  Let  it  remain  a full  hour  in, 
after  covering  with  the  sugar,  until  it  becomes  a rich  golden 
brown.  When  done,  drain  from  the  liquor  in  the  pan  and 
put  on  a dish  to  cool.  When  it  is  cool,  but  not  cold,  press 
by  turning  another  flat  dish  on  top,  with  a weight  over  it. 
You  will  never  want  to  eat  ham  cooked  in  any  other  way 
when  you  have  tasted  this,  and  the  pressing  makes  it  cut 
firmly  for  sandwiches  or  slicing. 

TO  BOIL  A HAM. 

> Wash  thoroughly  with  a cloth.  Select  a small  size  to 
boil,  pat  it  in  a large  quantity  of  cold  wafer,  and  boil 
twenty  minutes  for  each  pound,  allowing  it  to  boil  slowly; 


THE  EVERYDAY  COOK-BOOK \ 


07 


take  off  the  rind  while  hot  and  put  iu  the  oven  to  brown 
half  an  hour;  remove  and  trim. 

TO  BROIL  HAM. 

Cut  some  slices  of  ham,  quarter  of  an  inch  thick,  lay 
them  in  hot  water  for  half  an  hour,  or  give  them  a scalding 
in  a pan  over  the  fire;  then  take  them  up,  and  lay  them  on  a 
gridiron,  over  bright  coals;  when  the  outside  is  browned, 
turn  the  other;  then  take  the  slices  on  a hot  dish,  butter 
them  freely,  sprinkle  pepper  over  and  serve.  Or,  after 
scalding  them,  wipe  them  dry,  dip  each  slice  in  beaten  egg, 
and  then  into  rolled  crackers,  and  fry  pr  broil. 

FRIED  HAM  AND  EGGS  (a  Breakfast  Dish). 

Cut  the  ham  into  slices,  and  take  care  that  they  are  of 
the  same  thickness  in  every  part.  Cut  off  the  rind,  and  if 
the  ham  should  be  particularly  hard  and  salt,  it  will  be 
found  an  improvement  to  soak  it  for  about  ten  minutes  in 
hot  water,  and  then  dry  it  in  a cloth.  Put  it  into  a cold 
frying-pan,  set  it  over  the  fire,  and  turn  the  slices  three  or 
four  times  whilst  they  are  cooking.  When  done,  place  them 
on  a dish,  which  should  be  kept  hot  in  front  of  the  fire 
during  the  time  the  eggs  are  being  poached.  Poach  the 
eggs;  slip  them  on  to  the  slices  of  h am,  and  serve 
fttie Uy. 

HAM  TOAST. 

Mince  indy  a quarter  of  a pound  of  cooked  ham  with  an 
anchovy  boned  and  washed;  add  a little  Cayenne  and 
pounded  mace;  beat  up  two  eggs;  mix  with  the  mince, 
and  add  just  sufficient  milk  to  keep  it  moist;  make  it 
qntte  hot,  and  serve  cm  small  rounds  el  toast  m fried 


I 


TMM  EVERYDAY  QQQK-MQQK* 


HEAD  CHEESE* 

Haring  thoroughly  cleaned  a hog’s  head  or  pig’s  fcaad, 
split  it  in  two  with  a sharp  knife,  take  out  the  eyes,  take  out 
the  brains,  cut  off  the  ears,  and  pour  scalding  water  over 
them  and  the  head,  and  scrape  them  clean.  Cut  off  any 
part  of  the  nose  which  may  be  discolored  so  as  not  to  be 
scraped  dean;  then  rinse  all  in  cold  water,  and  put  it  into  a 
large  kettle  with  hot  (not  boiling)  water  to  co  ver  it,  and  set 
the  kettle  (having  covered  it)  over  the  fire;  let  it  boil  gentlyf 
taking  off  the  scum  as  it  rises;  when  boiled  so  that  the 
bones  leave  the  meat  readily,  take  it  from  the  water  with  a 
skimmer  into  a large  wooden  bowl  or  tray;  take  from  it 
eveiy  particle  of  bone;  chop  the  meat  small  and  season  to 
taste  with  salt  and  pepper,  and  if  liked,  a little  chopped 
sage  or  thyme;  spread  a cloth  in  a colander  or  sieve;  set  it 
in  a deep  dish,  and  put  the  meat  in,  then  fold  the  cloth 
closely  over  it,  lay  a weight  on  which  may  press  equally  the 
whole  surface  (a  sufficiently  large  plate  will  serve).  Let 
the  weight  be  more  or  less  heavy,  according  as  you  may 
wish  the  cheese  to  be  fat  or  lean;  a heavy  weight  by  press- 
ing out  the  fat  will  of  course  leave  the  cheese  lean.  When 
cold,  take  the  weight  off;  take  it  from  the  colander  or  sieve, 
scrape  off  whatever  fat  may  be  found  on  the  outside  of  the 
cloth,  and  keep  the  cheese  in  the  cloth  in  a cool  place,  to  be 
eaten  sliced  thin,  with  or  without  mustard,  and  vinegar  or 
catsup.  After  the  water  is  cold  in  which  the  head  was 
boiled,  take  off  the  fat  from  it,  and  whatever  may  have 
drained  from  the  sieve,  or  colander,  and  cloth;  put  it  to- 
gether in  some  clean  water,  give  it  one  boil;  then  strain  it 
through  a cloth,  and  set  it  to  become  cold;  then  take  off  the 
oake  of  fat  It  is  fit  for  any  use. 


THE  EVERYDAY  COOK-BOOK. 


99 


PIGS*  FEET  SOUSED. 

Scald  and  scrape  clean  the,  feet;  if  the  covering  of  the 
toes  will  not  come  off  without,  singe  them  in  hot  embers, 
until  they  are  loose,  then  take  them  off.  Many  persons  lay 
them  in  weak  lime  water  to  whiten  them.  Having  scraped 
them  clean  and  white,  wash  them  and  put  them  in  a pot  of 
hot  (not  boiling)  water,  with  a little  salt,  and  let  them 
boil  gently,  until  by  turning  a fork  in  the  flesh  it  will  easily 
break  and  the  bones  are  loosened.  Take  off  the  scum  as  it 
rises*  When  done,  take  them  from  the  hot  water  into  cold 
vinegar,  enough  to  cover  them,  add  to  it  one-third  as  much 
of  the  water  in  which  they  were  boiled;  add  whole  pepper 
and  allspice,  with  cloves  and  mace  if  liked,  put  a cloth  and 
a tight-fitting  cover  over  the  pot  or  jar.  Soused  feet  may 
be  eaten  cold  from  the  vinegar,  split  in  two  from  top  to  toe, 
or  having  split  them,  dip  them  in  wheat  flour  and  fry  in  hot 
lard,  or  broil  and  butter  them.  In  either  case,  let  them  be 
nicely  browned. 

TO  MAKE  LARD. 

Take  the  leaf  fat  from  the  inside  of  a bacon  hog,  cut  it 
small,  and  put  it  in  an  iron  kettle,  which  must  be  perfectly 
free  from  any  musty  taste;  set  it  over  a steady,  moderate 
fire,  until  nothing  but  scraps  remain  of  the  meat;  the  heat 
must  be  kept  up,  but  gentle,  that  it  may  not  burn  the  lard; 
spread  a coarse  cloth  in  a wire  sieve,  and  strain  the  liquid 
into  tin  basins  which  will  hold  two  or  three  quarts;  squeeze 
out  all  the  fat  from  the  scraps.  When  the  lard  in  the  pans 
is  cold,  press  a piece  of  new  muslin  close  upon  it,  trim  it 
off  at  the  edge  of  the  pan,  and  keep  it  in  a cold  place.  Or 
it  may  be  kept  in  wooden  kegs  with  close  covers.  Lard 
made  with  one-third  as  much  beef  suet  as  fat  is  supposed 
by  many  persons  to  k**ep  better; 


100 


THE  EVERYDAY  COOK-BOOK. 


TO  TELL  GOOD  EGGS. 

Put  them  in  water— if  the  large  end  tarns  up,  they  are 
not  fresh.  This  is  an  infallible  rule  to  distinguish  a good 
egg  from  a bad  one. 

KEEPING  EGGS  FRESH. 

“All  it  is  necessary  to  do  to  keep  eggs  through  summer 
is  to  procure  small,  clean  wooden  or  tin  vessels,  holding 
from  ten  to  twenty  gallons,  and  a barrel,  more  or  less,  of 
common,  fine-ground  land  plaster.  Begin  by  putting  on 
the  bottom  of  the  vessel  two  or  three  inches  of  plaster,  and 
then,  having  fresh  eggs,  with  the  yolks  unbroken,  set  them 
up,  small  end  down,  close  to  each  other,  but  not  crowding, 
and  make  the  first  layer.  Then  add  more  plaster  and 
enough  so  the  eggs  will  stand  upright,  and  set  up  the  sec- 
ond layer;  then  another  deposit  of  plaster,  followed  by  a 
layer  of  eggs,  till  the  vessel  is  full,  and  finish  by  covering 
the  top  layer  with  plaster.  Eggs  so  packed  and  subjected 
to  a temperature  of  at  least  85  degrees,  if  not  90  degrees, 
during  August  and  September,  came  out  fresh,  and  if  one 
could  be  certain  of  not  having  a temperature  of  more  than 
75  degrees  to  contend  with,  I am  confident  eggs  could  be 
kept  by  these  means  all  the  year  round.  Observe  that  the 
eggs  must  be  fresh  laid,  the  yolks  unbroken,  the  packing 
done  in  small  vessels,  and  with  clean,  fine-ground  land  plas- 
ter, and  care  must  be  taken  that  no  egg  so  presses  on  an- 
other as  to  break  the  shell.’9 

Eggs  may  be  kept  good  for  a year  in  the  following  man- 
ner: 

To  a pail  of  water,  put  of  unslacked  lime  and  coarse  salt 
each  a pint;  keep  it  in  a cellar,  or  cool  place,  and  put  the 
eggs  in,  as  fresh  laid  as  possible. 

It  is  well  to  keep  a stone  pot  of  this  lime  water  ready  to 


THE  EVERYDAY  COOK-BOOK. 


101 


receive  the  eggs  as  soon  as  laid;  make  a fresh  supply  every 
few  months.  This  lime  water  is  of  exactly  the  proper 
strength;  strong  lime  water  will  cook  the  eggs.  Very  strong 
lime  water  will  eat  the  shell* 

POACHED  EGOS. 

Two  egg§,  two  tablespoonfuls  of  milk,  half  a teaspoonful 
of  salt,  half  a teaspoonful  of  butter.  Beat  the  eggs,  and 
add  the  salt  and  milk.  Put  the  butter  in  a small  saucepan, 
and  when  it  melts,  add  the  eggs.  Stir  over  the  fire  until 
the  mixture  thickens,  being  careful  not  to  let  it  cook  hard. 
About  two  minutes  will  cook  it.  The  eggs,  when  done, 
should  be  soft  and  creamy.  Serve  immediately. 

DROPPED  EGGS. 

Have  one  quart  of  boiling  water  and  one  tablespoonful 
of  salt  in  a frying-pan.  Break  the  eggs,  one  by  one,  into  a 
saucer,  and  slide  carefully  into  the  salted  water.  Cook  until 
the  white  is  firm,  and  lift  out  with  a griddle-cake  turner 
and  place  on  toasted  bread.  Serve  immediately. 

STUFFED  EGGS. 

Six  hard-boiled  eggs  cut  in  two,  take  out  the  yolks  and 
mash  fine;  then  add  two  teaspoonfuls  of  butter,  one  of 
cream,  two  or  three  drops  of  onion-juice,  salt  and  pepper 
to  taste.  Mix  all  thoroughly  and  fill  the  eggs  with  this 
mixture;  put  them  together.  Then  there  will  be  a little  of 
the  filling  left,  to  which  add  one  well-beaten  egg.  Cover 
the  eggs  with  this  mixture,  and  then  roll  in  cracker-crumbs. 
Fry  a light  brown  in  boiling  fat.  Plain  baked  eggs  make  a 
quite  pretty  breakfast  dish.  Take  a round  white- ware  dish 
(hick  enough  to  stand  the  heat  of  the  oven,  put  into  it 


102 


THE  EVERYDAY  COOK-BOOK. 


sufficient  fresh  butter,  and  break  as  many  eggs  in  it  as  are 
desirable,  putting  a few  bits  of  butter  on  the  top,  and  set 
in  a rather  slow  oven  until  they  are  cooked.  Have  a dish 
of  nicely  made  buttered  toast  arranged  symmetrically  on  a 
plate,  and  garnish  it  and  the  dish  of  eggs  with  small  pieces 
of  curled  parsley. 

EGGS  A LA  SUISSE. 

Spread  the  bottom  of  a dish  with  two  ounces  of  fresh 
butter;  cover  this  with  grated  cheese;  break  eight  whole 
eggs  upon  the  cheese  without  breaking  the  yolks.  Season 
with  red  pepper  and  salt  if  necessary;  pour  a little  cream  on 
the  surface,  strew  about  two  ounces  of  grated  cheese  on  the 
top,  and  set  the  eggs  in  a moderate  oven  for  about  a 
quarter  of  an  hour.  Pass  a hot  salamander  over  the  top  to 
brown  it. 

EGGS  BROUILLE. 

Six  eggs,  half  a cupful  of  milk,  or,  better  still,  of  cream; 
two  mushrooms,  one  teaspoonful  of  salt,  a little  pepper, 
three  tablespoonfuls  of  butter,  a slight  grating  of  nutmeg. 
Cut  the  mushrooms  into  dice,  and  fry  them  for  one  minute 
in  one  tablespoonful  of  the  butter.  Beat  the  eggs,  salt, 
pepper,  and  cream  together,  and  put  them  in  a saucepan. 
Add  the  butter  and  mushrooms  to  these  ingredients.  Stir 
over  a moderate  heat  until  the  mixture  begins  to  thicken. 
Take  from  the  fire  and  beat  rapidly  until  the  eggs  become 
quite  thick  and  creamy.  Have  slices  of  toast  on  a hot  dish. 
Heap  the  mixture  on  these,  and  garnish  with  points  of 
toast.  Serve  immediately. 

CURRIED  EGGS. 

Slice  two  onions  aud  fry  in  butter,  add  a tablespoon 
ourry-powder  and  one  pint  good  broth  or  stock,  stew  til] 


THE  EVERYDAY  COOK-BOOK. 


106 


onions  are  quite  tender,  add  a cup  of  cream  thickened  with 
arrowroot  or  rice  flour,  simmer  a few  moments,  then  add 
eight  or  ten  hard-boiled  eggs,  cut  in  slices,  and  beat  them 
well,  but  do  not  boiL 

CREAMED  EGGS. 

Boil  six  eggs  twenty  minutes.  Make  one  pint  of  cream 
sauce.  Have  six  slices  of  toast  on  a hot  dish.  Put  a layer 
of  sauce  on  each  one,  and  then  part  of  the  whites  of  the 
eggs,  cut  in  thin  strips;  and  rub  part  of  the  yolks  through 
a sieve  on  to  the  toast.  Repeat  this,  and  finish  with  a 
third  layer  of  sauce.  Place  in  the  oven  for  about  three 
minutes.  Garnish  with  parsley,  and  serve. 

SOFT-BOILED  EGGS. 

Place  the  eggs  in  a warm  saucepan,  and  Cover  with  boil- 
ing water.  Let  them  stand  where  they  will  keep  hot,  but 
not  boil,  for  ten  minutes.  This  method  will  cook  both 
whites  and  yolks. 

EGGS  UPON  TOAST. 

Put  a good  lump  of  butter  into  a frying-pan.  When  it  is 
hot,  stir  in  four  or  five  well-beaten  eggs,  with  pepper,  salt, 
and  a little  parsley.  Stir  and  toss  for  three  minutes.  Have 
ready  to  your  hand  some  slices  of  buttered  toast  (cut  round 
with  a tin  cake  cutter  before  they  are  toasted);  spread 
thickly  with  ground  or  minced  tongue,  chicken,  or  ham. 
Heap  the  stirred  egg  upon  these  in  mounds,  and  set  in  a 
hot  dish  garnished  with  parsley  and  pickled  beets. 

DUTCH  OMELET. 

Break  eight  eggs  into  a basin,  season  with  pepper  and 

•alt,  add  two  ounces  of  butter  cut  small,  beat  these  wall 


104 


THE  EVERYDAY  COOK-BOOK \ 


together,  make  an  ounce  of  butter  hot  in  a frying-pan,  put 
the  egg3  in,  continue  to  stir  it,  drawing  it  away  from  the 
sides,  that  it  may  be  evenly  done,  shake  it  now  and  then  to 
free  it  from  the  pan;  when  the  under  side  is  a little  browned, 
turn  the  omelet  into  a dish,  and  serve;  this  must  be  done 
over  a moderate  fire. 

EGGS  POACHED  IN  BALLS. 

Put  three  pints  of  boiling  water  into  a stewpan ; set  it  on 
a hot  stove  or  coals;  stir  the  water  with  a stick  until  it  runs 
rapidly  around,  then  having  broken  an  egg  into  a cup,  tak- 
ing care  not  to  break  the  yolk,  drop  it  into  the  whirling 
water;  continue  to  stir  it  until  the  egg  is  cooked;  then  take 
it  into  a dish  with  a skimmer  and  set  it  over  a pot  of  boil- 
ing water;  boil  one  at  a time,  until  you  have  enough. 
These  will  remain  soft  for  a long  time. 

OMELET  AU  NATURAL. 

Break  eight  or  ten  eggs  into  a basin;  add  a small  tea- 
spoonful of  salt  and  a little  pepper,  with  a tablespoonful  of 
cold  water;  beat  the  whole  well  with  a spoon  or  whisk. 
In  the  meantime  put  some  fresh  sweet  butter  into  an  om- 
elet pan,  and  when  it  is  nearly  hot,  put  in  an  omelet;  while 
it  is  frying,  with  a skimmer  spoon  raise  the  edges  from  the 
pan  that  it  may  be  properly  done.  When  the  eggs  are  set 
and  one  side  is  a fine  brown,  double  it  half  over  and  serve 
hot.  These  omelets  should  be  put  quite  thin  in  the  pan; 
the  butter  required  for  each  will  be  about  the  size  of  a 
small  egg. 

OMELET  IN  BATTER. 

Fry  an  omelet;  when  done,  cut  it  in  squares  or  diamonds; 
dip  each  piece  in  batter  made  of  two  eggs  and  a pint  of 
milk,  with  enough  wheat  flour,  and  fry  them  in  nice  salted 
lard  to  a delicate  brown.  Serve  hoi 


THE  EVERYDAY  COOK-BOOK. 


106 


SCRAMBLED  EGGS. 

Four  eggs,  one  tablespoonful  of  butter,  half  a teaapoonfml 
of  salt.  Beat  the  eggs  and  add  the  salt  to  them.  Malt  the 
butter  in  a saucepan.  Turn  in  the  beaten  ©gga,  stir  quickly 
over  a hot  fire  for  one  minute,  and  serve. 

OMELET  (SPLENDID). 

Six  eggs,  whites  and  yolks  beaten  separately;  half  pint 
milk,  six  teaspoons  corn  starch,  on©  teaspoon  baking  pow- 
der, and  a little  salt;  add  the  whites,  beaten  to  stiff  froth, 

last;  cook  in  a little  butter. 


m 


£ME  EVERYDAY  COOK-BOOK > 


VEGETABLES. 


BOILED  POTATOES. 

Old  potatoes  are  better  for  being  peeled  and  put  in 
oold  water  an  hour  before  being  put  over  to  boil.  They 
should  then  be  put  into  fresh  cold  water,  when  set  over  the 
fire.  New  potatoes  should  always  be  put  in  a boiling  water, 
and  it  is  best  to  prepare  them  just  in  time  for  cooking. 
Are  better  steamed  than  boiled. 

MASHED  POTATOES. 

Potatoes  are  not  good  for  mashing  until  they  are  full 
grown;  peel  them,  and  lay  them  in  water  for  an  hour  or 
more  before  boiling,  for  mashing. 

Old  potatoes,  when  unfit  for  plain  boiling,  may  be  served 
mashed;  cutout  all  imperfections,  take  off  all  the  skin,  and 
lay  them  in  cold  water  for  one  hour  or  more;  then  put 
them  into  a dinner-pot  or  stewpan,  with  a teaspoonful  of 
salt;  cover  the  stewpan,  and  let  them  boil  for  half  an  hour, 
unless  they  are  large,  when  three-quarters  of  an  hour  will 
be  required;  when  they  are  done,  take  them  up  with  a 
skimmer  into  a wooden  bowl  or  tray,  and  mash  them  fine 
with  a potato  beetle;  melt  a piece  of  butter,  the  size  of  a 
large  egg,  into  half  a pint  of  hot  milk;  mix  it  with  the 
mashed  potatoes  until  it  is  thoroughly  incorporated,  and  a 
smooth  mass;  then  put  it  in  a deep  dish,  smooth  the  top 

TO  *****  it  nmtty  wife  * knife;  fwi  fqpf*  mm  eft 


THE  EVERYDAY  COOK-BOOK. 


107 


serve.  The  quantity  of  milk  used  must  be  in  proportion  to 
the  quantity  of  potatoes. 

Mashed  potatoes  may  be  heaped  on  a flat  dish;  make  it 
in  a crown  or  pineapple;  stick  a sprig  of  green  celery  or 
parsley  in  the  top;  or  first  brown  it  before  the  fire  or  in  an 
oven. 

Mashed  potatoes  may  be  made  a highly  ornamental  dish; 
after  shaping  it,  as  taste  may  direct,  trim  the  edge  of  the 
plate  with  a wreath  of  celery  leaves  or  green  parsley;  or 
first  brown  the  outside  in  an  oven  or  before  the  fire. 

FRIED  POTATOES. 

Peel  and  cut  the  potatoes  into  thin  slices,  as  nearly  the 
same  size  as  possible;  make  some  butter  or  dripping  quite 
hot  in  a frying-pan;  put  in  the  potatoes,  and  fry  them  on 
both  sides  to  a nice  brown.  When  they  are  crisp  and 
done,  take  them  up,  place  them  on  a cloth  before  the  fire 
to  drain  the  grease  from  them,  and  serve  very  hot,  after 
sprinkling  them  with  salt.  These  are  delicious  with  rump- 
steak,  and  in  France  are  frequently  served  thus  as  a break- 
fast dish.  The  remains  of  cold  potatoes  may  also  be  sliced 
and  fried  by  the  above  recipe,  but  the  slices  must  be  cut  a 
little  thicker. 

BROILED  POTATOES. 

Cut  cold  boiled  potatoes  in  slices  lengthwise,  quarter  of 
an  inch  thick;  dip  each  slice  in  wheat  flour,  and  lay  them 
on  a gridiron  over  a bright  fire  of  coals;  when  both  sides 
are  browned  nicely,  take  them  on  a hot  dish,  put  a bit  of 
butter,  pepper  and  salt  to  taste  over,  and  serve  hot 

POTATOES  AND  CREAM. 

Mince  cold  boiled  potatoes  fine;  put  them  into  a spider 
gutter  m it;  Jet  theca  fey  a httl®  in  % 


108 


THE  EVERYDAY  COOK-BOOK. 


well  coYered;  then  put  in  a fresh  piece  of  butter,  sea* 
eoned  with  salt  and  pepper,  and  pour  over  cream  or  rich 
milk;  let  it  boil  up  once  and  serve. 

POTATO  PUFFS. 

Prepare  the  potatoes  as  directed  for  mashed  potato. 
While  hot , shape  in  balls  about  the  size  of  an  egg.  Have  a 
tin  sheet  well  buttered,  and  place  the  balls  on  it.  As  soon 
as  all  are  done,  brush  over  with  beaten  egg.  Brown  in  the 
oven.  When  done,  slip  a knife  under  them  and  slide  them 
upon  a hot  platter.  Garnish  with  parsley,  and  serve  im- 
mediately. 

, POTATO  SNOW. 

Choose  large  white  potatoes,  as  free  from  spots  as  possi- 
ble; boil  them  in  their  skin  in  salt  and  water  until  perfectly 
tender,  drain  and  dry  them  thoroughly  by  the  side  of  the 
fire,  and  peel  them.  Put  a hot  dish  before  the  fire,  rub  the 
potatoes  through  a coarse  sieve  on  to  this  dish;  do  not 
touch  them  afterwards,  or  the  flakes  will  fall,  and  serve  as 
hot  as  possible. 

POTATO  BORDER. 

Six  potatoes,  three  eggs,  one  tablespoonful  of  butter,  one 
of  salt,  half  a cupful  of  boiling  milk.  Pare,  boil  and  mash 
the  potatoes.  When  fine  and  light,  add  the  butter,  salt  and 
pepper  and  two  well-beaten  eggs.  Butter  the  border  mold 
and  pack  the  potato  in  it.  Let  this  stand  on  the  kitchen 
table  ten  minutes;  then  turn  out  on  a dish  and  brush  over 
with  one  well-beaten  egg.  Brown  in  the  oven. 

WHIPPED  POTATOES. 

Instead  of  mashing  in  the  ordinary  way  whip  with  a 
fork  until  light  and  dry;  then  whip  in  a little  malted 


THE  EVEMTDAY  COOK-BOOK. 


109 


butter,  some  milk,  and  salt  to  taste,  whipping  rapidly  until 
creamy.  Pile  as  lightly  and  irregularly  as  you  can  in  a 

hot  dish. 

SCALLOPED  POTATOES. 

Prepare  in  this  proportion:  Two  cups  of  mashed  pota- 
toes, two  tablespoonfuls  of  cream  or  milk,  and  one  of 
melted  butter;  salt  and  pepper  to  taste.  Stir  the  potatoes, 
butter,  and  cream  together,  adding  one  raw  egg.  If  the 
potatoes  seem  too  moist,  beat  in  a few  fine  bread-crumbs. 
Bake  in  a hot  oven  for  ten  minutes,  taking  care  to  have  the 
top  a rich  brown. 

POTATO  CROQUETTES. 

Pare,  boil,  and  mash  six  good-sized  potatoes.  Add  one 
tablespoonful  of  butter,  two-thirds  of  a cupful  of  hot  cream 
or  milk,  the  whites  of  two  eggs  well  beaten,  salt  and  pepper 
to  taste.  When  cool  enough  to  handle,  work  into  shape, 
roll  in  eggs  and  bread-crumbs,  and  fry  in  hot  lard. 

POTATOES  A LA  CREME. 

Heat  a cupful  of  milk;  stir  in  a heaping  tablespoonful  of 
butter  cut  up  in  as  much  flour.  Stir  until  smooth  and 
thick;  pepper  and  salt,  and  add  two  cupfuls  of  cold  boiled 
potatoes,  sliced,  and  a little  very  finely-chopped  parsley. 
Shake  over  the  fire  until  the  potatoes  are  hot  all  through, 
and  pour  into  a deep  dish. 

TO  BOIL  SWEET  POTATOES. 

Wash  them  perfectly  clean,  put  them  into  a pot  or  stew* 
pan,  and  pour  boiling  water  over  to  cover  them;  cover  the 
pot  close,  and  boil  fast  for  half  an  hour,  or  more  if  the  po- 
tatoes are  large;  try  them  with  a fork;  when  done,  drain  off 

the  water,  take  off  the  skins,  and  serve. 


no 


THE  EVERYDAY  COOK-BOOK. 


Cold  sweet  potatoes  may  be  cut  in  slices  across  or  length- 
wise, and  fried  or  broiled  as  common  potatoes;  or  they  may 
be  cut  in  half  and  served  cold. 

ROASTED  SWEET  POTATOES. 

Having  washed  them  clean,  and  wiped  them  dry,  roast 
them  on  a hot  hearth  as  directed  for  common  potatoes;  or 
put  them  in  a Dutch  oven  or  tin  reflector.  Roasted  or 
baked  potatoes  should  not  be  cut,  but  broken  open  and 
eaten  from  the  skin,  as  from  a shell. 

TO  BAKE  SWEET  POTATOES. 

Wash  them  perfectly  clean,  wipe  them  dry,  and  bake  in 
a quick  oven,  according  to  their  size— half  an  hour  for  quite 
small  size,  three-quarters  for  larger,  and  a full  hour  for  the 
largest.  Let  the  oven  have  a good  heat,  and  do  not  open 
it,  unless  if  is  necessary  to  turn  them,  until  they  are  done. 

FRENCH  FRIED  SWEET  POTATOES. 

Prepare  and  fry  the  same  as  the  white  potatoes.  Or  they 
can  first  be  boiled  half  an  hour,  and  then  pared,  cut  and 
fried  as  directed.  The  latter  is  the  better  way,  as  they  are 
liable  to  be  a little  hard  if  fried  when  raw. 

TURNIPS. 

Boil  until  tender;  mash  and  season  with  butter,  pepper, 
salt,  and  a little  rich  milk  or  cream. 

SPINACH. 

Anexoellent  way  to  serve  spinach  is  to  fret  look  it  over 
carefully;  wash  it  in  two  or  three  waters.  If  the  stalks  are 


THE  EVERYDAY  COOK-BOOK. 


Ill 


not  perfectly  tender,  cut  the  leaves  from  the  stalk.  Boil  for 
twenty  minutes  in  water  with  enough  salt  dissolved  in 
it  to  salt  the  spinach  sufficiently.  When  done  let  it  drain, 
then  chop  it  fine,  put  it  on  the  stove  in  a saucepan,  with  a 
lump  of  butter,  salt,  and  pepper,  and  enough  milk  to 
moisten  it.  When  the  butter  is  melted  and  spinach  steam- 
ing,  take  from  the  fire  and  put  it  in  the  dish  in  which  it  is 
going  to  the  table.  Garnish  with  hard-boiled  eggs  cut  in 
slices  or  in  rings — that  is,  with  the  yei k removed  and  rings 
of  the  white  only  left. 

BEETS. 

Clean  these  nicely,  but  do  not  pare  them,  leaving  on  a 
short  piece  of  the  stalk.  Then  put  over  to  boil  in  hot  water. 
Young  beets  will  cook  tender  in  an  hour ; old  beets  require 
several  hours1  boiling.  When  done,  skin  quickly  while  hot, 
slice  thin  into  your  vegetable  dish,  put  on  salt,  pepper,  and 
a little  butter,  put  over  a little  vinegar,  and  serve  hot  or 
cold. 

TO  PRESERVE  VEGETABLES  FOR  WIN- 
TER USE. 

Green  string  beans  must  be  picked  when  young;  put  a 
layer  three  inches  deep  in  a small  wooden  keg  or  half  bar- 
rel; sprinkle  in  saltan  inch  deep,  then  put  another  layer  of 
beans,  then  salt,  and  beans  and  salt  in  alternate  layers,  un- 
til you  have  enough;  let  the  last  be  salt;  cover  them  with  a 
piece  of  board  which  will  fit  the  inside  of  the  barrel  or  keg, 
and  place  a heavy  weight  upon  it;  they  will  make  a brine. 

When  wanted  for  use,  soak  them  one  night  or  more  in 
plenty  of  water,  changing  it  once  or  twice,  until  th©  salt  is 
out  of  them,  then  cut  them,  and  boil  the  same  as  when 
fresh. 

Carrots,  beans,  beet-roots,  parsnips,  and  potatoes 


112 


THE  EVERYDAY  COOK-BOOK 

keep  best  in  dry  sand  or  earth  in  a cellar;  turnips  keep  best 
on  a cellar  bottom,  or  they  may  be  kept  the  same  as  carrots, 
etc.  Whatever  earth  remains  about  them  when  taken 
from  the  ground,  should  not  be  taken  off. 

When  sprouts  come  on  potatoes  or  other  stored  vege- 
tables, they  should  be  carefully  cut  oft  The  young  sprouts 
from  turnips  are  sometimes  served  as  a salad,  or  boiled 
tender  in  salt  and  water,  and  served  with  butter  and 
pepper  over. 

Celery  may  be  kept  all  winter  by  sotting  it  in  boxes  filled 
with  earth;  keep  it  in  the  cellar;  it  will  grow  and  whiten  in 
the  dark;  leeks  may  also  be  kept  in  this  way. 

Cabbage  set  out  in  earth,  in  a good  cellar,  will  keep  good 
and  fresh  all  winter.  Small  close  heads  of  cabbage  may  be 
kept  many  weeks  by  taking  them  before  the  frost  comes, 
and  laying  them  on  a stone  floor;  this  will  whiten  them,  and 
make  them  tender. 

Store  onions  are  to  be  strung,  and  hung  in  a dry,  cold 
place. 

DELICATE  CABBAGE. 

Remove  all  defective  leaves,  quarter  and  cut  as  for  coarse 
slaw,  cover  well  with  cold  water,  and  let  remain  several 
hours  before  cooking,  then  drain  and  put  into  pot  with 
enough  boiling  water  to  cover;  boil  until  thoroughly 
cooked  (which  will  generally  require  about  forty-five  min- 
utes), add  salt  ten  or  fifteen  minutes  before  removing  from 
fire,  and  when  done,  take  up  into  a colander,  press  out  the 
water  well,  and  season  with  butter  and  pepper.  This  is  a 
good  dish  to  serve  with  corned  meats,  but  should  not  be 
cooked  with  them ; if  preferred,  however,  it  may  be  sea- 
soned by  adding  some  of  the  liquor  and  fat  from  the  boiling 
meat  to  the  cabbage  while  cooking.  Drain,  remove,  and 
serve  in  a dish  with  drawn  butter  or  a cream  dressing 
poured  over  it 


m 


THE  EVERYDAY  COOK-BOOK. 

RED  CABBAGE. 

Select  two  small,  solid  heads  of  hard  red  cabbage;  divide 
. them  in  halves  from  crown  to  stem ; lay  the  split  side  down, 
and  cut  downwards  in  thin  slices.  The  cabbage  will  then 
be  in  narrow  strips  or  shreds.  Put  into  a saucepan  a table- 
spoonful of  clean  drippings,  butter,  or  any  nice  fat;  when 
fat  is  hot,  put  in  cabbage,  a teaspoonful  of  salt,  three  table- 
spoonfuls vinegar  (if  the  latter  is  very  strong,  use  but  two), 
and  one  onion,  in  which  three  or  four  cloves  have  been 
stuck,  buried  in  the  middle;  boil  two  hours  and  a half;  if  it 
becomes  too  dry  and  is  in  danger  of  scorching,  add  a very 
little  water.  This  is  very  nice. 

CAULIFLOWER. 

Boil  a fine  cauliflower,  tied  up  snugly  in  coarse  tarlatan, 
in  hot  water,  a little  salt.  Drain  and  lay  in  a deep  dish, 
flower  uppermost.  Heat  a cup  of  milk;  thicken  with  two 
tablespoonfuls  of  butter,  cut  into  bits,  and  rolled  in  flour. 
Add  pepper,  salt,  the  beaten  white  of  an  egg,  and  boil  up 
one  minute,  stirrirg  well.  Take  from  the  fire,  squeeze  the 
juic8  of  a lemon  through  a hair  sieve  into  the  sauce,  and 
pour  half  into  a boat,  the  rest  over  the  cauliflower. 

MASHED  CARROTS. 

Scrape,  wash,  lay  in  cold  water  half  &&  tkm  m®k 

tender  in  boiling  water.  Drain  well,  mask  with  a woodsn 
spoon,  or  beetle,  work  in  a good  piece  of  better,  and  sea- 
son with  pepper  and  salt.  Heap  up  in  a wsftoaMs  4kk,  sed 

ms  wry  hot. 

BOILED  GREEN  COEM. 

ObooM  ywng  sugar-cora,  full  grown,  bat  oto  bs»6|  tost 


114 


THE  EVERYDAY  COOK-BOO&. 


©scape  in  a jet,  and  not  be  thick.  Clean  by  stripping  oft 
the  outer  leaves,  turn  back  the  innermost  covering  carefully, 
pick  off  every  thread  of  silk,  and  re-cover  the  ear  with  the 
thin  husk  that  grew  nearest  it.  Tie  at  the  top  with  a bit  of 
thread,  put  boiling  water  salted,  and  cook  fast  from  twenty 
minutes  to  half  an  hour,  in  proportion  to  size  and  age. 
Cut  off  the  stalks  close  to  the  cob,  and  send  whole  to  table 
wrapped  in  a napkin. 

Or  you  can  cut  from  the  cob  while  hot  and  season  with 
butter,  pepper,  and  salt.  Send  to  table  in  a vegetable 
dish. 

GREEN  PEAS. 

Shell  and  lay  in  cold  water  fifteen  minutes.  Cook  from 
twenty  to  twenty-five  minutes  in  boiling  salted  water. 
Drain,  put  into  a deep  dish  with  a good  lump  of  butter; 
pepper  and  salt  to  taste. 

TO  BOIL  ONIONS. 

Take  off  the  tops  and  tails,  and  the  thin  outer  skin;  but 
no  more,  lest  the  onions  should  go  to  pieces.  Lay  them  on 
the  bottom  of  a pan  which  is  broad  enough  to  contain  them 
without  piling  one  on  another;  just  cover  them  with  water, 
and  let  them  simmer  slowly  till  they  are  tender  all  through, 
but  not  till  they  break. 

Serve  them  up  with  melted  butter. 

FRIED  ONIONS. 

Cut  them  in  thin  slices  and  season  them;  have  a piece  of 
fat  bacon  frying  to  get  the  juice,  take  it  out,  and  put  the 
oi dens  in  and  stir  until  a pretty  brown. 

BOILED  PARSNIPS. 

Wash  the  parsnips,  scrape  them  thoroughly,  and  with  the 
point  of  a knife,  remove  any  black  spots  about  them,  and 


THE  EVERYDAY  COOK-BOOK. 


115 


should  they  be  very  large,  cut  the  thick  part  into  quarters* 
Put  them  into  a saucepan  of  boiling  water,  salted  in  the 
above  proportion,  boil  them  rapidly  until  tender,  which 
may  be  ascertained  by  thrusting  a fork  into  them;  take 
them  up,  drain  them,  and  serve  in  a vegetable  dish.  This 
vegetable  is  usually  served  with  salt  fish,  boiled  pork,  or 
boiled  beef;  when  sent  to  table  with  the  latter,  a few 
should  be  placed  alternately  with  carrots  round  the  dish  as 
a garnish. 

PARSNIPS  FRIED  IN  BUTTER. 

Scrape  the  parsnips  and  boil  gently  forty-five  minutes. 
When  cold,  cut  in  long  slices  about  one-third  of  an  inch 
thick.  Season  with  salt  and  pepper.  Dip  in  melted  butter 
and  in  flour.  Have  two  tablespoonfuls  of  butter  in  the  fry- 
ing-pan, and  as  soon  as  hot,  put  in  enough  parsnips  to  cover 
the  bottom.  Fry  brown  on  both  sides  and  serve  on  a hot 
dish. 

CREAMED  PARSNIPS. 

Boil  tender,  scrape,  and  slice  lengthwise.  Put  over  the 
fire  with  two  tablespoonfuls  of  butter,  pepper,  and  salt,  and 
a little  minced  parsley.  Shake  until  the  mixture  boils. 
Dish  the  parsnips,  add  to  the  sauce  three  tablespoonfuls  of 
cream  in  which  has  been  stirred  a quarter  spoonful  of  flour. 
Beil  once,  and  pour  over  the  parsnips* 

PARSNIP  FRITTERS. 

Boil  four  or  five  parsnips;  when  tender,  take  off  the  skin 
and  mash  them  fine,  add  to  them  a teaspoonful  of  wheat 
flour  and  a beaten  egg;  put  a tablespoon ful  of  lard  or  beef 
dripping  in  a frying-pan  over  the  fire,  add  to  it  a saltspoon- 
ful  of  salt;  when  boiling  hot,  put  in  the  parsnips,  make  it 
in  small  cakes  with  a spoon;  when  one  side  is  a delicate 


116 


THE  EVERYDAY  COOK-BOOK. 


brown,  turn  the  other;  when  both  are  done,  take  them  on  a 
dish,  put  a very  little  of  the  fat  in  which  they  were  fried 
over,  and  serve  hot.  These  resemble  very  nearly  the  taste 
of  the  salsify  or  oyster  plant,  and  will  generally  be  pre- 
ferred. 

SALSIFY,  OR  VEGETABLE  OYSTER. 

Boil  and  serve  as  directed  for  parsnips,  either  plain 
boiled,  or  fried,  or  made  fritters. 

BOILED  VEGETABLE  MARROW. 

Have  ready  a saucepan  of  boiling  water,  properly  salted; 
put  in  the  marrows  after  peeling  them,  and  boil  them  until 
quite  tender.  Take  them  up  with  a slice;  halve,  and, 
should  they  be  very  large,  quarter  them.  Dish  them  on 
toast,  and  send  to  table  with  them  a tureen  of  melted  but- 
ter, or,  in  lieu  of  this,  a small  pat  of  salt  butter.  Large 
vegetable  marrows  may  be  preserved  throughout  the  win- 
ter by  storing  them  in  a dry  place;  when  wanted  for  use,  a 
few  slices  should  be  cut  and  boiled  in  the  same  manner  as 
above;  but,  when  once  begun,  the  marrow  must  be  eaten 
quickly,  as  it  keeps  but  a short  time  after  it  is  cut.  Veg- 
etable marrows  are  also  very  delicious  mashed;  they  should 
be  boiled,  then  drained,  and  mashed  smoothly  with  a 
wooden  spoon.  Heat  them  in  a saucepan,  add  a seasoning 
of  salt  and  pepper,  and  a small  piece  of  butter,  and  dish 
with  a few  snippets  of  toasted  bread  placed  round  as  a gar- 
nish. 

Vegetable  marrows  are  delightful  when  sliced  and  fried 
for  ten  minutes  in  butter.  Before  being  fried  they  may  be 
dipped  in  a batter  of  flour  and  water,  seasoned  with  a little 
salt.  Vegetable  marrows  may  also  be  dressed  as  follows: 
Boil  one,  a ad  when  it  is  about  ready,  cut  it  in  pieces,  which 
place  in  a fresh  saucepan,  covered  with  soup  stock,  either 


THE  EVERYDAY  COOK-BOOK. 


117 


whit©  or  brown;  add  a little  salt  in  stewing.  Serve  in  a 
deep  dish  when  thoroughly  tender.  Vegetable  marrows  are 
very  nice  plain  boiled,  and  served  upon  buttered  toast. 
Peel  them  and  cut  them  so  as  to  be  able  to  remove  the 
seeds.  Marrows  will  take  from  twenty  minutes  to  an  hour 
to  boil,  according  to  size  and  age.  After  being  parboiled, 
they  may  be  sliced  down,  dipped  in  egg,  and  then  rubbed 
among  bread-crumbs,  and  fried;  serve  them  as  hot  as  pos- 
sible. 

Tomatoes  may  be  sliced  thin,  and  served  with  salt,  pep- 
per, and  vinegar  over,  for  breakfast;  or  sliced,  and  strewn 
with  sugar  and  grated  nutmeg,  for  tea;  for  dinner  they  may 
be  stewed  or  broiled,  or  baked. 

Tomatoes  may  be  preserved  in  sugar,  or  as  catsup,  when 
out  of  season.  Such  as  like  them,  declare  them  to  be 
equally  excellent  in  each  and  every  form  or  dressing. 

STEWED  TOMATOES. 

Pour  boiling  water  over  six  or  eight  large  tomatoes,  or  a 
greater  number  of  smaller  ones;  let  them  remain  for  a few 
minutes,  then  peel  off  the  skins,  squeeze  out  the  seeds,  and 
some  of  the  juice, .by  pressing  them  gently  in  the  hand;  put 
them  in  a well-tinned  stewpan,  with  a teaspoonful  of  salt,  a 
saltspoonful  of  pepper,  a bit  of  butter,  half  as  large  as  an 
egg,  and  a tablespoonful  of  grated  bread  or  rolled  crackers; 
cover  the  stewpan  close,  and  set  it  over  the  fire  for  nearly 
an  hour;  shake  the  stewpan  occasionally,  that  they  may 
not  burn;  serve  hoi 

This  is  decidedly  the  best  manner  of  stewing  tomatoes; 
they  may  be  done  without  the  bread-crumbs,  and  with  less 
stewing  if  preferred. 

BAKED  TOMATOES. 

Wash  five  or  six  smooth  tomatoes;  cut  a piece  from 
the  efcem  the  mm  of  a twenty-five  cent  piece;  pot  n 


118 


THE  EVERYDAY  COOK-BOOK. 


ealtspoonful  of  salt,  half  as  much  pepper,  and  a bit  of  bai- 
ter the  size  of  a nutmeg,  in  each;  set  them  in  a dish  or  pan, 
and  bake  in  a moderate  oven  for  nearly  one  hour, 

STUFFED  TOMATOES. 

Twelve  large,  smooth  tomatoes,  one  teaspoonful  of  salt, 
a little  pepper,  one  tablespoonful  of  butter,  one  of  sugar,  one 
cupful  of  bread-crumbs,  one  teaspoonful  of  onion-juice. 
Arrange  the  tomatoes  in  a baking-pan.  Cut  a thin  slice 
from  the  smooth  end  of  each.  With  a small  spoon,  scoop 
out  as  much  of  the  pulp  and  juice  as  possible  without  in- 
juring the  shape.  When  all  have  been  treated  in  this 
way,  mix  the  pulp  and  juice  with  the  other  ingredients,  aii$ 
fill  the  tomatoes  with  this  mixture.  Put  on  the  tops,  and 
bake  slowly  three-quarters  of  an  hour.  Slide  the  cake 
turner  under  the  tomatoes  and  lift  gently  on  to  a flat 
dish.  Garnish  with  parsley,  and  serve. 

SCALLOPED  TOMATOES. 

Turn  nearly  all  the  juice  off  from  a can  of  tomatoes.  Salt 
and  pepper  this,  by  the  way,  and  put  aside  in  a cool  place 
for  some  other  day’s  soup.  Put  a layer  of  bread-crumbs  in 
the  bottom  of  a buttered  pie-dish;  on  them  one  of  tomatoes; 
sprinkle  with  salt,  pepper,  and  some  bits  of  butter,  also  a 
little  sugar.  Another  layer  of  crumbs,  another  of  tomatoes 
— seasoned— then  a top  layer  of  very  fine,  dry  crumbs. 
Bake  covered  until  bubbling  hot,  and  brown  quickly. 

TO  PEEL  TOMATOES. 

Put  the  tomatoes  in  a frying  basket  and  plunge  them  into 
foiling  water  for  about  three  minutes.  Drain  and  peel 


THE  EVERYDAY  COOK-BOOK. 


119 


BAKED  BEANS. 

Pick  one  quart  of  beans  free  from  stones  and  dirt.  Wash 
and  soak  in  cold  water  over  night.  In  the  morning  pour 
off  the  water.  Cover  with  hot  water,  put  two  pounds  of 
corned  beef  with  them,  and  boil  until  they  begin  to  split 
open  (the  time  depends  upon  the  age  of  the  beans,  but  it 
will  be  from  thirty  to  sixty  minutes).  Turn  them  into  the 
colander,  and  pour  over  them  two  or  three  quarts  of  cold 
water.  Put  about  half  of  the  beans  in  a deep  earthen  pot, 
then  put  in  the  beef,  and  finally  the  remainder  of  the  beans. 
Mix  one  teaspoonful  of  mustard  and  one  tablespoonful  of 
molasses  with  a little  water.  Pour  this  over  the  beans,  and 
then  add  boiling  water  to  just  cover.  Bake  slowly  ten 
hours.  Add  a little  water  occasionally. 

STRING  BEANS. 

String,  snap^and  wash  two  quarts  beans,  boil  in  plenty  of 
water  about  fifteen  minutes,  drain  off  and  put  on  again  in 
about  two  quarts  boiling  water;  boil  an  hour  and  a half,  and 
add  salt  and  pepper  just  before  taking  up,  stirring  in  one 
and  a half  tablespoons  butter,  rubbed  into  two  tablespoons 
fiour  and  half  pint  sweet  cream.  Or  boil  a piece  of  salted 
pork  one  hour,  then  add  beans  and  boil  an  hour  and  a half. 
For  shelled  beans  boil  half  an  hour  in  water  enough  to 
cover,  and  dress  as  above. 

BUTTER  BEANS. 

With  a knife  cut  off  the  ends  of  pods  and  strings  from 
both  sides,  being  very  careful  to  remove  every  shred;  cut 
every  bean  lengthwise,  in  two  or  three  strips,  and  leav© 
them  for  half  an  hour  in  cold  water.  Much  more  than 
ttMW  foiling  water;  boil  till  perfectly  twujfts 


120 


THE  EVERYDAY  COOK-BOOK . 


It  ia  well  to  allow  three  hours  for  boiling.  Grain  well,  re- 
turn to  kettle,  and  add  a dressing  of  half  a gill  of  cream, 
one  and  a half  ounces  butter,  one  even  teaspoon  salt,  and 
half  a teaspoon  pepper.  This  is  sufficient  for  a quart  of 
cooked  beans. 

ASPARAGUS  WITH  EGGS. 

Boil  a bunch  of  asparagus  twenty  minutes;  cut  off  the 
tender  tops  and  lay  in  a deep  pie-plate,  buttering,  salting, 
and  peppering  well.  Beat  four  eggs  just  enough  to  break 
up  tho  yolks,  add  a tablespoonful  of  melted  butter,  with 
pepper  and  salt,  and  pour  upon  the  asparagus.  Bake  eight 
minutes  in  a quick  oven,  and  serve  immediately. 

ASPARAGUS  UPON  TOAST. 

Tie  the  bunch  of  asparagus  up  with  soft  string,  when  you 
have  cut  away  the  wood,  and  cook  about  twenty-five  min- 
utes in  salted  boiling  water.  Have  ready  some  shoes  of 
crustless  toast;  dip  each  in  the  asparagus  liquor;  butter 
well  while  hot  and  1*7  upon  a heated  dish.  Drain  the 
asparagus,  and  arrange  upon  the  toast.  Pepper,  salt,  and 
butter  generously. 

MUSHROOMS,  STEWED. 

If  fresh,  let  them  lie  in  salt  and  water  about  an  hour, 
then  put  them  in  the  stewpan,  cover  with  water  and  let 
them  cook  two  hours  gently.  Dress  them  with  cream,  but- 
ter  and  Hour  as  oysters,  and  season  to  taste. 

MUSHROOMS,  FRIED. 

When  peeled  put  them  into  hot  butter  and  let  them 
beat  thoroughly  through— too  much  cooking  toughen® 


TMM  EVB&YDATt  COOK-BOOK.  121 

them.  Season  well  with  batter,  pepper  and  sail  Serve 
on  battered  toast;  a teaspoon  of  wine  or  vinegar  an  cash 
mushroom  is  a ohoice  method. 

a 

BAKED  MUSHROOMS* 

Place  some  large  flat  ones  nicely  cleaned  and  trimmed 
on  thin  slices  of  well-buttered  toast,  putting  a little  nudgel 
of  butter  in  each,  as  also  a snuff  of  pepper  and  salt;  lay 
them  on  a baking-tray,  and  cover  them  carefully;  heap  the 
hot  ashes  upon  them,  and  let  them  bake  on  the  hearth  for 
fifteen  or  twenty  minutes. 

BROILED  MUSHROOMS. 

Choose  the  largest  sort,  lay  them  on  a small  gridiron 
over  bright  coals;  the  stalk  upwards.  Broil  quickly,  and 
serve,  with  butter,  pepper,  and  salt  over. 

MASHED  SQUASH. 

Peel,  seed  and  slioe  fresh  summer  squashes.  Lay  in  cold 
water  ten  minutes;  put  into  boiling  water,  a little  salt,  and 
cook  tender.  Twenty  minutes  will  suffice  if  the  squash  be 
young.  Mash  in  a colander,  pressing  out  all  the  water; 
heap  in  a deep  dish,  seasoning  with  pepper,  salt  and  butter. 
Serve  hot 

BAKED  SQUASH. 

Cut  in  pieces,  scrape  well,  bake  from  one  to  one  and  a 
half  hours,  according  to  the  thickness  of  the  squash;  to  be 
eaten  with  salt  and  batter  as  sweet  potatoes. 

FRIED  SQUASHES, 

Cut  the  squash  into  thin  slices,  and  sprinkle  it  with  salt; 
let  it  stand  a few  moments;  then  beat  two  eggs,  and  dip 

the  aquaah  into  the  egg;  then  fry  it  brown  in  butter. 


m THE  EVERYDAY  COOK-BOOK. 

STEWED  CELERY 

Is  am  ——Heat  wmter  dkh,  and  is  very  easily  cooked. 
Wash  the  ateltes  thoroughly,  and  boil  in  well-salted  water 
till  tete,  which  will  be  in  about  twenty  minutes.  After  it 
is  ready  — above,  drain  it  thoroughly,  place  it  on 

toas&ed  hr— d,  and  pour  over  it  a quantity  of  sauce.  A 
sauce  of  ere&m,  seasoned  with  a little  maee,  may  be  served 
over  the  celery.  It  may  also  be  served  with  melted  butter, 

STUFFED  EGG-PLANT. 

Gut  the  egg-plant  in  two;  scrape  out  all  the  inside  and 
put  it  m a eauoapan  with  a little  minced  ham;  oover  with 
water  end  be®  with  salt;  drain  off  the  water;  add  two 
taV^spc^feis  grated  crumbs,  tablespoonful  butter,  half  a 
&mm&  &awm9  and  pepper;  stuff  each  half  of  the  hull 
with  the  add  a small  lump  of  butter  to  each,  and 

bake  Mm 


THE  EVERYDAY  COOK-BOOK. 


128 


SAUCES  FOR  MEATS,  FISH,  POUL- 
TRY OR  VEGETABLES. 


TO  MAKE  DRAWN  BUTTER. 

Put  half  a pint  of  milk  in  a perfectly  clean  stewpan,  and 
set  it  over  a moderate  fire;  put  into  a pint  bowl  a heaping 
tablespoonful  of  wheat  flour,  quarter  of  a pound  of  sweet 
butter,  and  a saltspoonful  of  salt;  work  these  well  to- 
gether with  the  back  of  a spoon,  then  pour  into  it,  stirring 
it  all  the  time,  half  a pint  of  boiling  water;  when  it  is 
smooth,  stir  it  into  the  boiling  milk,  let  it  simmer  for  five 
minutes  or  more,  and  it  is  done. 

Drawn  butter  made  after  this  receipt  will  be  found  to 
be  most  excellent;  it  may  be  made  less  rich  by  using  less 
butter. 

PARSLEY  SAUCE. 

Make  a drawn  butter  as  directed,  dip  a bunch  of  parsley 
into  boiling  water,  then  cut  it  fine,  and  stir  into  the  drawn 
butter  a few  minutes  before  taking  it  up. 

EGG  SAUCE. 

Make  a drawn  butter;  chop  two  hard-boiled  eggs  quite 
fine,  the  white  and  yolk  separately,  and  stir  it  into  the 
sauce  before  serving.  This  is  used  for  boiled  fish  or  vege- 
tables. 


124 


THE  EVERYDAY  GOQK-BOQJL 


ONION  SAUCE* 

Peel  some  nice  white  onions,  and  boil  them  tender; 
press  the  water  from  them;  chop  them  fine,  and  put  them 
to  a half  pint  of  hot  milk;  add  a bit  of  butter,  and  a tea- 
spoonful of  salt,  and  pepper  to  taste.  Serve  with  boiled 
veal,  or  poultry,  or  mutton, 

ANCHOVY  SAUCE. 

Make  the  butter  sauce,  and  stir  into  it  four  tablespoon- 
fuls of  essence  of  anchovy  and  one  of  lemon-juice. 

BREAD  SAUCE. 

One  pint  milk,  one  cup  bread-crumbs  (very  fine),  one 
onion,  sliced,  a pinch  of  mace,  pepper  and  salt  to  taste, 
three  tablespoonfuls  butter.  Simmer  the  sliced  onion  in 
the  milk  until  tender;  strain  the  milk  and  pour  over  the 
bread-crumbs,  which  should  be  put  into  a saucepan.  Cover 
and  soak  half  an  hour;  beat  smooth  with  an  egg- whip,  add 
the  seasoning  and  butter;  stir  in  well,  boil  up  once,  and 
serve  in  a tureen.  If  it  is  too  thick,  add  boiling  water  and 
more  butter. 

This  sauce  is  for  roast  poultry.  Some  people  add  some 
of  the  gravy  from  the  dripping-pan,  first  straining  it  and 
beating  it  well  in  with  the  sauce. 

TOMATO  SAUCE 

Can  be  cheaply  made  either  from  the  fresh  fruit  or  from  the 
canned  tomatoes,  which  are  on  sale  in  every  grocer’s  shop. 
Squeeze  as  much  as  you  require  through  a sieve,  and  then 
simmer  slowly  for  a little  time  in  a few  tablespoonfuls  of 
beef  gravy,  season  with  pepper  and  salt.  Excellent  for 
ehops  and  outlets,  or  for  roasted  beet 


£ME  EVERYDAY  COOK-BOOK.  IM 


TOMATO  MUSTARD. 

One  peck  of  ripe  tomatoes;  boiled  with  two  onions,  six 
red  peppers,  four  cloves  of  garlic,  for  one  hour;  then  add  a 
half  pint  or  half  pound  salt,  three  tablespoons  black  pepper, 
half  ounce  ginger,  half  ounce  allspice,  half  ounce  mace,  half 
ounce  cloves;  then  boil  again  for  one  hour  longer,  and  when 
cold  add  one  pint  of  vinegar  and  a quarter  pound  of  mus- 
tard; and  if  you  like  it  very  hot,  a tablespoonful  of  Cayenne. 

MINT  SAUCE. 

Mix  one  tablespoon  of  white  sugar  to  half  a teacup  of 
good  vinegar;  add  the  mint  and  let  it  infuse  for  half  an 
hour  in  a cool  place  before  sending  to  the  table.  Serve 
with  roast  lamb  or  mutton. 

CELERY  SAUCE. 

Mix  two  tablespoons  of  flour  with  half  a teacup  of  butter; 
have  ready  a pint  of  boiling  milk;  stir  the  flour  and  butter 
into  the  milk;  take  three  heads  of  celery,  cut  into  small 
bits,  and  boil  for  a few  minutes  in  water,  which  strain  off; 
put  the  celery  into  the  melted  butter,  and  keep  stirred  over 
the  fire  for  five  or  ten  minutes.  This  is  very  nice  with 
boiled  fowl  or  turkey. 

GOVERNOR'S  SAUCE. 

One  peck  green  tomatoes,  four  large  onions,  six  red  pep- 
pers, one  teacup  grated  horseradish,  one  teaspoon  Cayenne 
and  one  of  black  pepper,  one  teaspoon  mustard,  half  cup 
sugar;  slice  the  tomatoes  and  sprinkle  one  teacup  salt  on, 
and  lay  all  night;  drain  well  in  the  morning,  then  simmer 
all  together  till  cooked  through. 


m 


TMJS  KVEBYDAY  COOK-BOOK* 


CREAM  SAUCE. 

One  cupful  of  milk,  a teaspoonful  of  flour  and  a table- 
spoonful of  butter,  salt  and  pepper.  Put  the  butter  in  a 
small  frying-pan,  and  when  hot,  but  not  brown,  add  the 
flour.  Stir  until  smooth;  then  gradually  add  the  milk. 
Let  it  boil  up  once.  Season  to  taste  with  salt  and  pepper, 
and  serve.  This  is  nice  to  cut  cold  potatoes  into  and  let 
them  just  heat  through.  They  are  then  creamed  potatoes. 
It  also  answers  as  a sauce  for  other  vegetables,  omelets, 
fish  and  sweetbreads,  or,  indeed,  for  anything  that  requires 
a wlpte  sauce.  If  you  have  plenty  of  cream,  use  it,  and 
omit  the  butter. 

RUSSIAN  SAUCE. 

(Piquant)  may  be  thus  made:  Grated  horseradish,  four 

tablespoonfuls,  weak  mustard,  one  spoonful,  sugar,  half  a 
spoonful,  a little  salt,  two  or  three  grains  of  Cayenne,  and 
a spoonful  or  two  of  vinegar.  Mix  thoroughly,  and  serve 
to  cold  meat.  When  wanted  for  fish,  let  it  be  added  to 
melted  butter — two  parts  butter  to  one  of  sauce. 

MAYONNAISE  SAUCE. 

Mix  in  a two-quart  bowl  one  even  teaspoon  ground  mus- 
tard, one  of  salt,  and  one  and  a half  of  vinegar;  beat  in  the 
yolk  of  a raw  egg,  then  add  very  gradually  half  a pint  pure 
olive  oil  (or  melted  butter),  beating  briskly  all  the  time. 
The  mixture  will  become  a very  thick  batter.  Flavor  with 
vinegar  or  fresh  lemon-juice.  Closely  covered,  it  will  keep 
for  weeks  in  a oold  plaee,  and  ie  deliciaaa, 


TME  EVERYDAY  COOK-BOOK. 


m 


OYSTER  SAtJCE. 

Take  a pint  of  oysters,  and  save  out  a little  el  their  liq- 
uor. Put  them  with  their  remaining  liquor,  and  some 
mace  and  nutmeg,  into  a covered  saucepan,  and  simmer 
them  on  hot  coals  about  ten  minutes.  Then  drsdn  them. 
Oysters  for  sauce  should  be  large.  Having  prepared  in  a 
saucepan  some  drawn  or  melted  butter  ( mixed  with  oyster 
‘ 'quid  instead  of  water),  pour  it  into  a sauceboat,  add  the  oys- 
ters to  it,  and  serve  it  up  with  boiled  poultry,  or  with  boiled 
fresh  fish.  Celery,  first  boiled  and  then  chopped,  is  an  im- 
provement to  oyster  sauce. 

LOBSTER  SAUCE. 

Put  the  coral  and  spawn  of  a boiled  lobster  into  a mor- 
tar, with  a tablespoonful  of  butter,  pound  it  to  a smooth 
mass,  then  rub  it  through  a sieve;  melt  nearly  a quarter  of 
a pound  of  sweet  butter,  with  a wineglass  of  water,  or  vine- 
gar; add  a teaspoonful  of  made  mustard,  stir  in  the  coral 
and  spawn,  and  a little  salt  and  pepper ; stir  it  until  it  is 
smooth,  and  serve.  Some  of  the  meat  of  the  lobster  may 
be  chopped  fine,  and  stirred  into  it. 

CAPER  SAUCE. 

Make  a butter  sauce,  and  stir  into  it  ©a©  fcdbkspoonfal  of 
lemon-juice,  two  of  capers,  and  one  of  essence  of  anehovy. 

MUSTARD  SAUCE. 

Stir  three  tablespoonfuls  of  mixed  mutektfd  sad  a speck 
of  Cayenne  into  a butter  sane*.  This  k nice  far  devilled 
turkey  and  broiled  smoked  herrings^ 


m 


SME  EVERYDAY  COOK-BOOK* 


CURRY  SAUCE. 

Os*  tab!e«poenful  of  cutter,  one  of  flour,  one  teaspoon* 
ful  of  carry  powder,  one  large  slice  of  onion,  one  large  cup- 
ful of  stock,  salt  and  pepper  to  taste.  Cut  the  onion  fine, 
and  fry  brown  in  the  butter.  Add  the  flour  and  curry  pow- 
der. Stir  for  one  minute,  add  the  stock,  and  season  with 
salt  and  pepper.  Simmer  five  minutes;  then  strain,  and 
serve.  This  sauce  can  be  served  with  a broil  or  sauie  of 
meat  *r  fish. 

CRANBERRY  SAUCE. 

After  removing  all  soft  berries,  wash  thoroughly,  place 
for  about  two  minutes  in  scalding  water,  remove,  and  to 
every  pound  of  fruit  add  three-quarters  of  a pound  of  gran- 
ulated sugar  and  a half  pint  water;  stew  together  over  a 
moderate  but  steady  fire.  Be  careful  to  cover  and  not  to  stir 
the  fruit,  but  occasionally  shake  the  vessel,  or  apply  a gent- 
ler heat  if  in  danger  of  sticking  or  burning.  If  attention  to 
these  particulars  be  given,  the  berries  will  retain  their  shape 
to  a considerable  extent,  which  adds  greatly  to  their  appear- 
ance on  the  table.  Boil  from  five  to  seven  minutes,  remove 
from  fire,  turn  into  a deep  dish,  and  set  aside  to  cool.  If  ta 
be  kept,  they  can  be  put  up  at  once  in  air-tight  jars.  Orf 
for  strained  sauce,  one  and  a half  pounds  of  fruit  should  be 
•tewed  in  one  pint  of  water  for  ten  or  twelve  minutes,  or 
until  quite  soft,  then  strained  through  a colander  or  fine 
wire  sieve,  and  three-quarters  of  a pound  of  sugar  thor- 
oughly stirred  into  the  pulp  thus  obtained;  after  cooling  it 
is  ready  for  use.  Serve  with  roast  turkey  or  game.  When 
to  be  kept  for  a long  time  without  sealing,  more  sugar  may 
be  added,  but  its  too  free  use  impairs  the  peculiar  cranberry 
flavor.  For  dinner  sauce  half  a pound  is  more  economical, 
and  really  preferable  to  three-quarter*,  as  given  above.  I* 
is  better,  though  not  necessary,  to  we  a porcelain  ketfce. 


THE  EVERYDAY  COOK-BOOK \ 


m 

Some  prefer  not  to  add  the  sugar  till  the  fruit  is  almost 
done,  thinking  this  plan  makes  it  more  tender,  and  preserves 
the  color  better. 

PORT  WINE  SAUCE  FOR  GAME. 

Half  a tumbler  of  currant  jelly,  half  a tumbler  of  port 
wine,  half  a tumbler  of  stock,  half  a teaspoonful  of  salt,  two 
tablespoonfuls  of  lemon-juice,  four  cloves,  a speck  of  Cay- 
enne. Simmer  the  cloves  and  stock  together  for  half  an 
hour.  Strain  on  the  other  ingredients,  and  let  all  melt  to- 
gether. Part  of  the  gravy  from  the  game  may  be  added 
te  it 

CURRANT  JELLY  SAUCE. 

Three  tablespoonfuls  of  butter,  one  onion,  one  bay  leaf, 
one  sprig  of  celery,  two  tablespoonfuls  of  vinegar,  half  a 
cupful  of  currant  jelly,  one  tablespoonful  of  flour,  one  pint 
of  stock,  salt,  pepper.  Cook  the  butter  and  onion  until  the 
latter  begins  to  color.  Add  the  flour,  and  herbs.  Stir  un- 
til brown;  add  the  stock,  and  simmer  twenty  minutes. 
Strain,  and  skim  ofF  all  the  fat.  Add  the  jelly,  and  stir  over 
the  Are  until  it  is  melted.  Serve  with  game. 

APPLE  SAUCE. 

Peel,  quarter,  and  core,  rich  tart  applet;  put  to  them  a 
very  little  water,  cover  them,  and  set  them  over  the  fire; 
when  tender,  mash  them  smooth,  and  serve  with  roasted 
port,  geese,  or  any  other  g&oss  meat, 


m 


SCUM  M VMM  YD  AY  COQK-MQOM> 


BREAD  AND  BREAKFAST  CAKES. 


YEAST. 

Put  tw®  quart®  of  water  and  two  tablespoonfula  of  hops  , 
on  to  boiL  Pare  and  grate  six  large  potatoes.  When  the 
hops  and  water  bml  strain  the  water  on  the  grated  potatoes, 
and  stir  well.  Place  on  the  store  and  boil  up  once.  Add 
half  a cupful  of  sugar  and  one-fourth  of  a cupful  of  salt. 
Let  the  mixture  get  blood- warm;  then  add  one  cupful  of 
yeast,  or  one  cake  of  compressed  yeast,  and  let  it  rise  in  a 
warm  place  five  or  six  hours.  When  well-risen  turn  into  a 
stone  jug.  Cork  this  tightly,  and  set  in  a cool  place. 

PLAIN  WHITE  FAMILY  BREAD.  I 

Take  one  pint  of  flour  and  half  a pint  of  good  hop  yeast 
and  stir  it  together  about  five  o’clock  in  the  afternoon;  at 
nine  put  one-half  gallon  of  flour  in  a tray,  put  the  sponge 
in  the  middle  of  the  flour  with  a piece  of  lard  as  large  as  a 
walnut.  Knead  it  all  up  with  tepid  water  made  salt  with 
two  teaspoonfuls  or  more  to  taste;  work  it  well,  and  put  it 
in  a jar  to  rise.  Next  morning  knead  it  over  with  a little 
flour;  make  it  in  two  loaves;  and  set  it  in  a warm  place  or 
oven  until  ready;  then  put  it  to  bake,  and  when  done,  wrap 
it  in  a nice  coarse  towel.  If  you  have  no  sugar  in  the 
yeast  you  use,  stir  a large  teaspoonful  in  it  before  putting  it 
in  the  flour* 


TMB  EVERYDAY  COOK-BOOM. 


m 


GRAHAM  BREAD. 

Take  ft  little  over  a quart  of  warm  water,  one-half  crap 
brown  sugar  or  molasses,  one-fourth  eup  hop  yeast,  and  one 
and  one-half  teaspoons  salt;  thicken  the  water  with  un- 
bolted flour  to  a thin  batter;  add  sugar,  salt  and  yeast,  and 
stir  in  more  flour  until  quite  stiff.  In  the  morning  add  a 
small  teaspoon  soda,  and  flour  enough  to  made  the  batter 
stiff  as  can  be  stirred  with  a spoon,  put  it  into  pans  and  let 
rise  again;  then  bake  in  even  oven,  not  too  hot  at  first; 
keep  warm  while  rising;  smooth  over  the  loaves  with  a 
spoon  or  knife  dipped  in  water. 

BOSTON  BROWN  BREAD. 

One  heaping  coffee-cup  each  of  corn,  rye  and  Graham 
meal.  The  rye  meal  should  be  as  fine  as  the  Graham,  or 
rye  flour  may  be  used.  Sift  the  three  kinds  together  as 
closely  as  possible,  and  beat  together  thoroughly  with  two 
cups  New  Orleans  or  Porto  Rico  molasses,  two  cups  sweet 
milk,  one  cup  sour  milk,  one  dessertspoon  soda,  one  tea- 
spoon salt;  pour  into  a tin  form,  place  in  a kettle  of  cold 
water,  put  on  and  boil  four  hours.  Put  on  to  cook  as  soon 
as  mixed.  It  may  appear  to  be  too  thin,  but  it  is  not,  as 
this  receipt  has  never  been  known  to  fail.  Serve  warm, 
with  baked  beans  or  Thanksgiving  turkey.  The  bread 
should  not  quite  fill  the  form  (or  a tin  pail  with  a cover  will 
answer),  as  it  must  have  room  to  swell.  See  that  the  water 
does  not  boil  up  to  the  top  of  the  form;  also  take  care  At 
does  not  boil  entirely  away  or  stop  boiling.  To  serve  it, 
remove  the  lid  and  set  it  a few  moments  into  the  open  oven 
to  dry  the  top,  and  it  will  then  turn  out  in  perfect  shape. 
This  bread  can  be  used  as  a pudding,  and  served  with  a 
sauce  made  of  thick  sour  cream,  well  sweetened  and  seasoned 
with  nutmeg*  or  it  is  good  toasted  the  wmM  day. 


132 


THE  EVERYDAY  COOK-ROOM. 


CORN  BREAD. 

Sift  three  quarts  of  corn  meal,  add  a tablespoonfal  of 

salt,  one  teaspoonful  baking  powder,  and  mix  sufficient 
water  with  it  to  make  a thin  batter.  Cover  it  with  a bread- 
cloth  and  set  it  to  rise.  , When  ready  to  bake-  stir  it  well, 
pour  it  into  a baking-pan,  and  bake  slowly.  Use  cold  water 
in  summer  and  hot  water  in  winter. 

STEAMED  BROWN  BREAD. 

One  quart  each  of  milk  and  Indian  meal,  one  pint  rye 
meal,  one  cup  of  molasses,  two  tablespoonfuls  of  soda. 
Add  a little  salt  and  steam  four  hours. 

PARKER  HOUSE  ROLLS. 

One  teacup  home-made  yeast,  a little  salt,  one  tablespoon 
sugar,  a piece  of  lard  size  of  an  egg,  one  pint  milk,  flour 
sufficient  to  mix.  Put  the  milk  on  the  stove  to  scald,  with 
the  lard  in  it.  Prepare  the  flour  with  salt,  sugar  and  yeast. 
Then  add  the  milk,  not  too  hot.  Knead  thoroughly  when 
mixed  at  night;  in  the  morning  but  very  slight  kneading  is 
necessary.  Then  roll  out  and  cut  with  large  biscuit  cutter. 
Spread  a little  butter  on  each  roll  and  lap  together.  Let 
them  rise  very  light,  then  bake  in  a quick  oven. 

FRENCH  ROLLS. 

On©  pint  of  milk,  scalded;  put  into  it  while  hot  half  a 
cup  of  sugar  and  one  tablespoon  of  butter.  When  the 
inilk  is  oool,  add  a little  salt  and  half  a cup  of  yeast,  or 
one  compressed  yeast  cake;  stir  in  flour  to  make  a stiff 
sponge,  and  when  light,  mix  as  for  bread.  Let  it  rise 
until  light,  punch  it  down  with  the  hand,  and  let  it  rise 
again — repeat  two  or  three  tunes,  then  turn  the  dough 


THE  EVERYDAY  COOK-BOOK.  133 

on  to  the  molding-board  and  pound  with  the  rolling-pin 
until  thin  enough  to  cut.  Cut  out  with  a tumbler,  brush 
the  surface  of  each  one  with  melted  butter,  and  fold  over. 
Let  the  rolls  rise  on  the  tins;  bake,  and  while  warm  brush 
over  the  surface  with  melted  butter  to  make  the  orust 
tender. 

BUNS. 

Break  one  egg  into  a cup  and  fill  with  sweet  milk;  mis 
with  it  half  cup  yeast,  half  cup  butter,  one  cup  sugar, 
enough  flour  to  make  a soft  dough;  flavor  with  nutmeg. 
Let  it  rise  till  very  light,  then  mold  into  biscuits  with  a few 
currants.  Let  rise  a second  time  in  pan;  bake,  and 
when  nearly  done,  glaze  with  a little  molasses  and  milk. 
Use  the  same  cup,  no  matter  about  the  size,  for  each 
measure. 

BISCUIT. 

Dissolve  one  rounded  tablespoon  of  butter  in  a pint  of 
hot  milk;  when  lukewarm  stir  in  one  quart  of  flour,  and 
one  beaten  egg,  a little  salt,  and  a teacup  of  yeast;  work 
into  dough  until  smooth.  If  winter,  set  in  a warm  place; 
if  summer,  a cool  one  to  rise.  In  the  morning  work  softly 
and  roll  out  one-half  inch  and  cut  into  biscuit  and  set  to 
rise  for  thirty  minutes,  when  they  will  be  ready  to  bake. 
These  are  delicious. 

TO  MAKE  RUSKS. 

To  every  pound  of  flour  add  two  ounces  of  butter,  one- 
quarter  pint  of  milk,  two  ounces  of  loaf  sugar,  three  eggs, 
one  tablespoonful  of  yeast.  Put  the  milk  and  butter  into 
a saucepan,  and  keep  shaking  it  round  until  the  latter  is 
melted.  Put  the  flour  into  a basin  with  the  sugar,  mix 
these  well  together,  and  beat  the  eggs.  Stir  them  with  the 


184 


THE  EVERYDAY  COOK-BOOK. 


yeast  to  the  milk  and  butter,  and  with  this  liquid  work  the 
flour  into  a smooth  dough.  Cover  a cloth  over  the  basin,  and 
leave  the  dough  to  rise  by  the  side  of  the  fire;  then  knead 
it,  and  divide  it  into  twelve  pieces;  place  them  in  a brisk 
oven,  and  bake  for  about  twenty  minutes.  Take  the  rusks 
out,  break  them  in  half,  and  then  set  them  in  the  oven  to 
get  crisp  on  the  other  side.  When  cold,  they  should  be 
put  into  tin  canisters  to  keep  them  dry;  and,  if  intended 
for  the  cheese  course,  the  sifted  sugar  should  be  omitted. 

SWEET  MILK  GEMS. 

Beat  an  egg  well,  add  a pint  new  milk,  a little  salt,  and 
Graham  flour  until  it  will  dropoff  the  spoon  nicely;  heat 
and  butter  the  gem-pans  before  dropping  in  the  dough; 
bake  in  a hot  oven  twenty  minutes. 

BREAKFAST  GEMS. 

One  cup  sweet  milk,  one  and  a half  cups  flour,  one  egg, 
one  teaspoon  salt,  one  teaspoon  baking  powder,  beaten  to- 
gether five  minutes;  bake  in  hot  gem-pans  in  a hot  oven* 
about  fifteen  minutes. 

GRAHAM  BREAKFAST  CAKES. 

Two  cups  of  Graham  flour,  one  cup  of  wheat  flour,  two 
eggs  well  beaten ; mix  with  sweet  milk,  to  make  a very  thin 
batter;  bake  in  gem-irons;  have  the  irons  hot,  then  set  them 
on  the  upper  grate  in  the  oven;  will  bake  in  fifteen 
minutes. 

BUCKWHEAT  CAKES. 

One  quart  buckwheat  flour;  four  tablespoonfuls  yeast; 
gMtaeepoonM  salt;  one  handful  Indian  meal;  two  table* 


THE  EVERYDAY  COOK-BOOK. 


135 


spoonfuls  molasses — not  syrup.  Warm  water  enough  to 
make  a thin  batter.  Beat  very  well  and  set  to  rise  in  a 
warm  place.  H the  hatter  is  in  the  least  sour  in  the  morn- 
ing, stir  in  a very  little  soda  dissolved  in  hot  water.  Mix 
in  an  earthen  crook,  and  leave  some  in  the  bottom  each 
morning — a cupful  or  so — to  serve  as  sponge  for  the  next 
night,  instead  of  getting  fresh  yeast.  In  cold  weather  this 
plan  can  be  successfully  pursued  for  a week  or  ten  days 
without  setting  a new  supply.  Of  course  you  add  the 
usual  quantity  of  flour,  etc.,  every  night,  and  beat  up  well. 
Do  not  make  your  cakes  too  small.  Buckwheats  should  be 
of  generous  size.  Some  put  two-thirds  buckwheat,  one- 
third  oat-meal,  omitting  the  Indian. 

FLANNEL  CAKES. 

Beat  six  eggs  very  light,  stir  in  them  two  pounds  of 
flour,  one  gill  of  yeast,  small  spoonful  of  salt,  and  sufficient 
milk  to  make  a thick  hatter.  Make  them  at  night  for 
breakfast,  and  at  ten  in  the  morning  for  tea.  Have  your 
griddle  hot,  grease  it  well,  and  bake  as  buckwheat.  Butter 
and  send  them  hot  to  the  table,  commencing  after  the  family 
are  seated. 

RICE  GRIDDLE-CAKES. 

Boil  half  a cup  rice;  when  cold,  mix  one  quart  sweet 
milk,  the  yolks  of  four  eggs,  and  flour  sufficient  to  make  a 
stiff  batter;  beat  the  whites  to  a froth,  stir  in  one  teaspoon 
soda,  and  two  of  cream  tartar;  add  a little  salt,  and  lastly, 
the  whites  of  eggs;  bake  on  a griddle.  A nice  way  to  serve 
is  to  spread  them  while  hot  with  butter,  and  almost  any 
kind  of  preserves  or  jelly;  roll  them  up  neatly,  cut  off  the 
ends,  sprinkle  them  with  sugar,  and  serve  immediately. 


186 


TMM  MVMRYDAY  GGQK-BQQK* 


FRENCH  PANCAKES. 

Two  eggs,  two  ounces  of  butter,  two  ounces  of  sifted 
sugar,  two  ounces  of  flour,  half  pint  of  new  milk.  Beat 
the  eggs  thoroughly,  and  put  them  into  a basin  with  the 
butter,  which  should  be  beaten  to  a cream;  stir  in  the  sugar 
and  flour,  and  when  these  ingredients  are  well  mixed,  add 
the  milk;  keep  stirring  and  beating  the  mixture  for  a few 
minutes;  put  it  on  buttered  plates,  and  bake  in  a quick 
oven  for  twenty  minutes.  Serve  with  a cut  lemon  and  sifted 
sugar,  or  pile  the  pancakes  high  on  a dish,  with  a layer  of 
preserve  or  marmalade  between  each. 

PANCAKES. 

Two  cups  of  prepared  flour;  six  eggs;  one  saltspoonful 
of  salt;  milk  to  make  a thin  batter.  Beat  the  eggs  light; 
add  salt,  two  cups  of  milk,  then  the  whites  and  flour  alter- 
nately with  milk,  until  the  batter  is  of  the  right  consist- 
ency. Bun  a teaspoonful  of  lard  over  the  bottom  of  a hot 
frying-pan,  pour  in  a large  ladleful  of  batter  and  fry  quickly. 
Roll  the  pancake  up  like  a sheet  of  paper;  lay  upon  a hot 
dish;  put  in  more  lard,  and  fry  another  pancake.  Keep  hot 
over  boiling  water,  sending  half  a dozen  to  the  table  at  a 
time. 

BREAD  FRITTERS. 

One  quart  milk — boiling  hot;  two  cups  fine  bread-crumbs; 
three  eggs;  one  teaspoonful  nutmeg;  one  tablespoonful  but- 
ter— melted;  one  saltspoonful  salt,  and  the  same  of  soda, 
dissolved  in  hot  water.  Soak  the  bread  in  the  boiling  milk 

ten  minutes,  in  a covered  bowl.  Beat  to  a smooth  paste; 
add  the  whipped  yolks,  the  butter,  salt,  soda,  and  finally  the 
whites,  whipped  sti£ 


) — THE  EVERY  DA  Y COOK-BOOK.  1ST 

f 

QUICK  SALLY  LUNN. 

One  cup  of  sugar,  half  cup  of  butter;  stir  well  together, 
and  then  add  one  or  two  eggs;  put  in  one  good  pint  of  sweet 
milk,  and  with  sufficient  flour  to  make  a batter  about  ae 
stiff  as  cake;  put  in  three  teaspoons  of  baking  powder;  bake 
and  eat  hot  with  butter,  for  tea  or  breakfast. 

BREAKFAST  CAKE. 

One  pint  of  flour,  three  tablespoons  of  butter,  three  table- 
spoons of  sugar,  one  egg,  one  cup  sweet  milk,  one  teaspoon 
cream  tartar,  half  teaspoon  soda;  to  be  eaten  with  butter. 

QUICK  WAFFLES. 

Two  pints  sweet  milk,  one  cup  butter  (melted),  sifted  flour 
to  make  a soft  batter;  add  the  well-beaten  yolks  of  six 
eggs,  then  the  beaten  whites,  and  lastly  (just  before  baking), 
four  teaspoons  baking  powder,  beating  very  hard  and  fast 
for  a few  minutes.  These  are  very  good  with  four  or  five 
eggs,  but  much  better  with  more. 

JOHNNY  CAKE. 

Two-thirds  teaspoon  soda,  three  tablespoons  sugar,  one 
teaspoon  cream  tartar,  one  egg,  one  cup  sweet  milk,  six 
tablespoons  Indian  meal,  three  tablespoonfuls  flour,  and  a 
little  salt.  This  makes  a thin  batter. 

MUSH. 

Indian  or  oatmeal  mush  is  best  made  in  the  following 
manner:  Put  fresh  water  in  a kettle  over  the  fire  to  boil, 
and  put  in  some  salt;  when  the  water  boils,  stir  in  handful 
by  handful  corn  or  oatmeal  until  thick  enough  for  use.  In 
order  to  have  excellent  mush,  the  meal  should  be  allowed 
to  ®99k  wnii  md  long  m posable  while  thin,  §w§ 


138 


THE  EVERYDAY  COOK-BOOK. 


the  final  handful  is  added.  When  desired  to  be  fried  for 

breakfast,  turn  mto  an  earthen  dish  and  set  away  to  cooL 
Then  cut  in  slices  when  you  wish  to  fry;  dip  each  piece  in 
beaten  eggs  and  fry  on  a hot  griddle. 

CORN  MUSH. 

Put  four  quarts  fresh  water  in  a kettle  to  boil,  salt  to  suit 
the  taste;  when  it  begins  to  boil  stir  in  one  and  a half 
quarts  meal,  letting  it  sift  through  the  fingers  slowly  to  pre- 
vent lumps,  adding  it  a little  faster  at  the  last,  until  as  thick 
as  can  be  conveniently  stirred  with  one  hand;  set  in  the 
oven  in  the  kettle,  (or  take  out  into  a pan),  bake  an  hour, 
and  it  wiM  be  fcheroug kly  cooked.  It  takes  corn  meal  so  long 
to  cook  thoroughly  that  it  is  very  difficult  to  boil  it  until  done 
without  burning.  Excellent  for  frying  when  cold.  Use  a 
hard  wood  paddle,  two  feet  long,  with  a blade  two  inches 
wide  and  seven  inches  long,  to  stir  with.  The  thorough 
cooking  and  baking  in  oven  afterwards  takes  away  all  the 
raw  taste  that  mush  is  apt  to  have,  and  adds  much  to  its 
sweetness  and  delicious  flavor. 

GRAHAM  MUSH. 

Sift  meal  slowly  into  boiling  salted  water,  stirring  briskly 
Until  it  is  as  thick  as  can  be  stirred  with  one  hand;  serve 
with  milk,  or  cream  and  sugar,  or  butter  and  syrup.  It  is 
much  iiaaproved  fey  removing  from  the  kettle  to  a pan  as 
soon  as  thoroughly  mixed,  and  steaming  for  three  or  four 
hours.  It  wmj  also  be  e*tan  cold,  or  sliced  and  fried  like 
Cora  m&m 


THE  EVERYDAY  COOK-BOOK. 


189 


SALADS,  PICKLES  AND  CATSUP. 


LETTUCE. 

The  early  lettuce,  and  first  fine  salad,  are  five  or  six 
leaves  in  a cluster;  their  early  appearance  is  their  greatest 
recommendation;  cabbage  or  white-heart  lettuce  is  later 
and  much  more  delicate;  break  the  leaves  apart  one  by  one 
from  the  stalk  and  throw  them  into  a pan  of  cold  water; 
rinse  them  well,  lay  them  into  a salad  bowl  or  a deep  dish, 
lay  the  largest  leaves  first,  put  the  next  size  upon  them, 
then  lay  on  the  finest  white  leaves;  cut  hard-boiled  eggs  in 
slices  or  quarters  and  lay  them  at  equal  distances  around 
the  edge  and  over  the  salad;  serve  with  vinegar,  oil,  and 
made  mustard  in  the  castor.  Or,  having  picked  and  washed 
the  lettuce,  cut  the  leaves  small;  put  the  cut  salad  in  a 
glass  dish  or  bowl,  pour  a salad  dressing  over  and  serve; 
or,  garnish  with  small  red  radishes,  cut  in  halves  or  slices, 
and  hard-boiled  eggs  cut  in  quarters  or  slices;  pour  a salad 
dressing  over  when  ready  to  serve.  Serve  with  boiled  lob- 
ster, boiled  fowls,  or  roasted  lamb  or  veaL 

LETTUCE  SALAD. 

Take  the  yolks  of  three  hard-boiled  eggs,  add  salt  and 
mustard  to  taste;  mash  it  fine;  make  a paste  by  adding  a 
dessertspoon  of  olive  oil  or  melted  butter  (use  butter  al- 
ways when  it  is  difficult  to  get  fresh  oil);  mix  thoroughly* 

if 


140 


THE  EVERYDAY  COOK-BOOK. 


and  ponr  over  the  lettuce.  Garnish  by  slicing  another  egg 
and  laying  oyer  the  lettuce.  This  is  sufficient  for  a moder- 
ate-sized dish  of  lettuce. 

SALMON  SALAD. 

One  quart  of  cooked  salmon,  two  heads  of  lettuce,  two 
tablespoonfuls  of  lemon-juice,  one  of  vinegar,  two  of  capers, 
one  teaspoonful  of  salt,  one-third  of  a teaspoonful  of  pep- 
per, one  cupful  of  mayonnaise  dressing,  or  the  French 
dressing.  Break  up  the  salmon  with  two  silver  forks.  Add 
to  it  the  salt,  pepper,  vinegar  and  lemon-juice.  Put  in  the 
ice-chest  or  some  other  cold  place,  for  two  or  three  hours. 
Prepare  the  lettuce  as  directed  for  lobster  salad.  At  serv- 
ing time,  pick  out  leaves  enough  to  border  the  dish.  Cut 
or  tear  the  remainder  in  pieces,  and  arrange  these  in  the 
centre  of  a flat  dish.  On  them  heap  the  salmon  lightly, 
and  cover  with  the  dressing.  Now  sprinkle  on  the  capers. 
Arrange  the  whole  leaves  at  the  base;  and,  if  you  choose, 
lay  one-fourth  of  a thin  slice  of  lemon  on  each  leaf. 

LOBSTER  SALAD. 

Put  a large  lobster  over  the  fire  in  boiling  water  slightly 
salted;  boil  rapidly  for  about  twenty  minutes;  when  done 
it  will  be  of  a bright  red  color,  and  should  be  removed,  as 
if  boiled  too  long  it  will  be  tough;  when  cold,  crack  the 
claws,  after  first  disjointing,  twist  off  the  head  (which  is 
used  in  garnishing),  split  the  body  in  two  lengthwise,  pick 
out  the  meat  in  bits  not  too  fine,  saving  the  coral  separate; 
cut  up  a large  head  of  lettuce  slightly,  and  place  on  a dish 
over  which  lay  the  lobster,  putting  the  coral  around  the 
outside.  For  dressing,  take  the  yolks  of  three  eggs,  beat 
well,  add  four  tablespoons  salad  oil,  dropping  it  in  very 
gjowiy,  beating  all  the  time;  then  add  a little  salt,  Cayenne 


THE  EVERYDAY  COOK-BOOK. 


Ml 


pepper,  half  teaspoon  mixed  mustard,  and  two  tablespoons 
vinegar.  Poor  this  over  the  lobster,  just  before  sending 
to  table. 

TOMATO  SALAD. 

Take  the  skin,  juice  and  seeds  from  nice,  fresh  tomatoes, 
chop  what  remains  with  celery,  and  add  a good  salad* 

dressing. 

SALAD  DRESSING. 

Tolks  of  two  hard-boiled  eggs  rubbed  very  fine  and 
smooth,  one  teaspoon  English  mustard,  one  of  salt,  the 
yolks  of  two  raw  eggs  beaten  into  the  other,  dessertspoon 
of  fine  sugar.  Add  very  fresh  sweet  oil  poured  in  by  very 
small  quantities,  and  beaten  as  long  as  the  mixture  contin- 
ues to  thicken,  then  add  vinegar  till  as  thin  as  desired.  If 
not  hot  enough  with  mustard,  add  a little  Cayenne  pepper. 

SARDINE  SALAD. 

Arrange  one  quart  of  any  kind  of  cooked  fish  on  a bed  of 
crisp  lettuce.  Split  six  sardines,  and  if  there  are  any  bones, 
remove  them.  Cover  the  fish  with  the  sardine  dressing. 
Over  this  put  the  sardines,  having  the  ends  meet  in  the 
center  of  the  dish.  At  the  base  of  the  dish  make  a wreath 
of  thin  slices  of  lemon.  Garnish  with  parsley  or  lettuce, 
and  serve  immediately. 

FRENCH  SALAD  DRESSING. 

Three  tablespoonfuls  of  oil,  one  of  vinegar,  one  salt- 
spoonful  of  salt,  one-half  a saltspoonful  of  pepper.  Put 
the  salt  and  pepper  in  a cup,  and  add  one  tablespoonful 
oi  the  oil.  When  thoroughly  mixed,  add  the  remainder 


142 


THE  EVERYDAY  COOK-BOOK. 


of  the  oil  and  the  vinegar.  This  is  dressing  enough  for  a 
salad  for  six  persons.  If  you  like  the  flavor  of  onion,  grate 
a little  juice  into  the  dressing.  The  juice  is  obtained  by 
first  peeling  the  onion,  and  then  grating  with  a coarse 
grater,  using  a good  deal  of  pressure.  Two  strokes  will 
give  about  two  drops  of  juice. 

CREAM  DRESSING  FOR  COLD  SLAW. 

Two  tablespoons  whipped  sweet  cream,  two  of  sugar,  and 
four  of  vinegar;  beat  well  and  pour  over  cabbage,  previ- 
ously cut  very  fine  and  seasoned  with  salt. 

CHICKEN  SALAD. 

Boil  one  chicken  tender;  chop  moderately  fine  the  whites 
of  twelve  hard-boiled  eggs  and  the  chicken;  add  equal 
quantities  of  chopped  celery  and  cabbage;  mash  the  yolks 
fine,  add  two  tablespoons  butter,  two  of  sugar,  one  teaspoon 
mustard;  pepper  and  salt  to  taste;  and  lastly,  one-half  cup 
good  cider  vinegar;  pour  over  the  salad,  and  mix  thor- 
oughly. If  no  celery  is  at  hand,  use  chopped  pickled 
cucumbers  or  lettuce  and  celery  seed.  This  may  be  mixed 
two  or  three  days  before  using, 

RED  VEGETABLE  SALAD. 

One  pint  of  cold  boiled  potatoes,  one  pint  of  cold  boiled 
beets,  one  pint  of  uncooked  red  cabbage,  six  tablespoonfuls 
of  oil,  eight  of  red  vinegar  (that  in  which  beets  have  been 
pickled)  two  teaspoonfuls  of  salt  (unless  the  vegetables 
have  been  cooked  in  salted  water),  half  a teaspoonful  of 
pepper.  Cut  the  potatoes  in  thin  slices  and  the  beets  fine, 
and  slice  the  cabbage  as  thin  as  possible.  Mix  all  the  in- 
gredients. Let  stand  in  a cold  place  one  hour;  then  serve. 
Bed  cabbage  and  celery  may  be  used  together. 


9ME  EVERYDAY  COOK-BOOK. 


143 


CELERY  SALAD. 

One  boiled  egg,  one  raw  egg,  one  tablespoonfal  salad  e3, 
one  teaspoonfal  white  sugar,  one  saltspoonful  of  salt,  ene 
saltspoon  of  pepper,  four  tablespoonfuk  of  vinegar,  one 
teaspoonful  made  mustard.  Prepare  the  dressing  as  for 
tomato  salad;  out  the  celery  into  bits  half  an  inch  long,  and 
seasen.  Eat  at  enoe,  before  the  vinegar  injures  the  crisp- 
ness of  the  vegetable. 

COLD  SLAW. 

Chop  or  shred  a small  white  cabbage.  Prepare  a dress- 
ing in  the  proportion  of  one  tablespoonful  ef  o&  te  four  of 
vinegar,  a teaspoonful  of  made  mustard,  the  same  quantity 
of  salt  and  sugar,  and  half  as  much  pepper.  Pour  over  Ihe 
salad,  adding,  if  yeu  choose,  three  tablespoonfuk  of  minced 
celery;  toss  up  well  and  put  into  a glass  bowl. 

SALAD  DRESSING  (Excellent). 

Four  eggs,  one  teaspoonful  of  mixed  mustard,  one-quar- 
ter teaspoonful  of  white  pepper,  half  that  quantity  of 
Cayenne,  salt  to  taste,  four  tablespoonfuls  of  cream, 
vinegar. 

Boil  the  eggs  until  hard,  which  will  be  in  about  one- 
quarter  hour  or  twenty  minutes;  put  them  into  edd  water, 
take  off  the  shells,  and  pound  the  yolks  in  a mortar  to  a 
smooth  paste.  Iken  add  &U  the  ether  ingredients,  except 
the  vinegar,  and  stir  them  well  until  the  whole  are  thor- 
oughly incorporated  one  with  the  other.  Four  in  en^edent 
vinegar  to  make  it  of  the  consistency  of  cream,  tak-mg  care 
to  add  but  little  at  a time.  The  mixture  will  then  bo  ready 
for  use. 


141 


THE  EVERYDAY  COOK-BOOK. 


PICKLED  CUCUMBERS. 

Wash  and  wipe  six  hundred  small  cucumbers  and  two 
quarts  of  peppers.  Put  them  in  a tub  with  one  and  a half 
cupfuls  of  salt  and  a piece  of  alum  as  large  as  an  egg. 
Heat  to  the  boiling  point  three  gallons  of  cider  vinegar  and 
three  pints  of  water.  Add  a quarter  of  a pound  each  of 
whole  cloves,  whole  allspice  and  stick  cinnamon,  and  two 
ounces  of  white  mustard  seed,  and  pour  over  the  pickles. 

TO  PICKLE  ONIONS. 

Peel  the  onions  until  they  are  white,  scald  them  in  strong 
salt  and  water,  then  take  them  up  with  a skimmer;  make 
vinegar  enough  to  cover  them,  boiling  hot;  strew  over  the 
onions  whole  pepper  and  white  mustard  seed,  pour  the 
vinegar  over  to  cover  them;  when  cold,  put  them  in  wide- 
mouthed  bottles,  and  cork  them  close.  A tablespoonful  of 
sweet  oil  may  be  put  in  the  bottles  before  the  cork.  The 
best  sort  of  onions  for  pickling  are  the  small  white 
buttons. 

PICKLED  CAULIFLOWERS. 

Two  cauliflowers,  cut  up;  one  pint  of  small  onions,  three 
medium-sized  red  peppers.  Dissolve  half  a pint  of  salt  in 
water  enough  to  cover  the  vegetables,  and  let  these  stand 
over  night.  In  the  morning  drain  them.  Heat  two  quarts 
of  vinegar  with  four  tablespoonfuls  of  mustard,  until  it 
bedls.  Add  the  vegetables,  and  boil  for  about  fifteen  min- 
utes, or  until  a fork  can  be  thrust  through  the  cauliflower. 

RED  CABBAGE. 

Procure  a firm  good-sized  cabbage,  and  after  taking 
off  nay  straggling  or  soiled  leaves,  cut  it  in  very  narrow 


THE  EVERYDAY  COOK-BOOK. 


146 


slices,  which,  after  you  sprinkle  them  well  with  salt,  lay 
aside  for  forty-eight  hours.  Next  drain  off  the  salt  liquor 
which  has  formed,  and  pour  over  the  cabbage  a well-sea- 
soned pickle  of  boiling  hot  vinegar;  black  pepper  and  gin- 
ger are  best  for  seasoning.  Cover  the  pickle  jars  till  the 
cabbage  is  cold,  and  then  cork. 

TO  PICKLE  TOMATOES. 

Take  the  round,  smooth  green  tomatoes,  put  them  in  salt 
and  water,  cover  the  vessel  and  put  them  over  the  fire  to 
scald;  that  is,  to  let  the  water  become  boiling  hot;  then  set 
the  kettle  off;  take  them  from  the  pot  into  a basin  of  cold 
water;  to  enough  cold  vinegar  to  cover  them,  put  whole 
pepper  and  mustard  seed;  when  the  tomatoes  are  cold  take 
them  from  the  water,  cut  each  in  two  across,  shake  out  the 
seeds  and  wipe  the  inside  dry  with  a cloth,  then  put  them 
into  glass  jars,  and  cover  with  the  vinegar;  cork  them  closo 
or  with  a close-fitting  tin  cover. 

RIPE  TOMATO  PICKLES. 

To  seven  pounds  of  ripe  tomatoes  add  three  pounds 
sugar,  one  quart  vinegar;  boil  them  together  fifteen  min- 
utes, skim  out  the  tomatoes  and  boil  the  syrup  a few  min- 
utes longer.  Spice  to  suit  the  taste  with  cloves  and  cin- 
namon. 

CHOPPED  PICKLE. 

One  peck  of  green  tomatoes,  two  quarts  of  onions  and 
two  of  peppers.  Chop  all  fine,  separately,  and  mix,  adding 
three  cupfuls  of  salt.  Let  them  stand  over  night,  and  in 
the  morning  drain  well.  Add  half  a pound  of  mustard  seed, 
two  tablespoonfuls  of  ground  allspice,  two  of  ground  cloves 
and  one  cupful  of  grated  horseradish.  Pour  over  it  three 
quarts  of  boiling  vinegar, 
w 


146 


THE  EVERYDAY  COOK-BOOK. 


CHOW  CHOW. 

One  peck  of  green  tomatoes,  half  peck  string  beans,  quar- 
ter  peck  small  white  onions,  quarter  pint  green  and  red  pep- 
pers mixed,  two  large  heads  cabbage,  four  tablespoons  white 
mustard  seed,  two  of  white  or  black  cloves,  two  of  celery 
seed,  two  of  allspice,  one  small  box  yellow  mustard,  pound 
brown  sugar,  one  ounce  of  turmeric;  slice  the  tomatoes  and 
let  stand  over  night  in  brine  that  will  bear  an  egg;  then 
squeeze  out  brine,  chop  cabbage,  onions  and  beans;  chop 
tomatoes  separately,  mix  with  the  spices,  put  all  in  porce- 
lain kettle,  cover  with  vinegar  and  boil  three  hours. 

PICCALILLI. 

One  peck  of  green  tomatoes;  (if  the  flavor  of  onions  is 
desired,  take  eight,  but  it  is  very  nice  without  any);  four 
green  peppers;  slice  all,  and  put  in  layers,  sprinkle  on  on# 
cup  of  salt,  and  let  them  remain  over  night;  in  th#  morning 
press  dry  through  a sieve,  put  it  in  a porcelain  kettle  and 
cover  with  vinegar;  add  one  cup  of  sugar,  a tablespoon  of 
each  kind  of  spice;  put  into  a muslin  bag;  stew  slowly 
about  an  hour,  or  until  the  tomatoes  are  as  soft  as  ye a 
desire. 

PICKLED  WALNUTS  (Very  Good). 

One  hundred  walnuts,  salt  and  water.  To  each  quart 
of  vinegar  allow  two  ounces  of  whole  black  pepper, 
one  ounee  of  allspice,  one  ounce  of  bruised  ginger. 
Procure  the  walnuts  while  young;  be  careful  they 
are  not  woody,  and  priok  them  well  with  a fork; 
prepare  a strong  brine  of  salt  and  water  (four  pounds 
of  salt  to  each  gallon  of  water),  into  which  put  the  walnuts, 
letting  them  remain  nine  days,  and  changing  the  brine  every 


THE  EVERYDAY  COOK-BOOK. 


14? 


third  day;  drain  them  off,  put  them  on  a dish,  place  it  in  the 
Bun  until  they  become  perfectly  black,  which  will  be  in  two 
or  three  days;  have  ready  dry  jars,  into  which  place  the 
walnuts,  and  do  not  quite  fill  the  jars.  Boil  sufficient  vine- 
gar to  cover  them,  for  ten  minutes,  with  spices  in  the  above 
proportion,  and  pour  it  hot  over  the  walnuts,  which  must 
be  quite  covered  with  the  pickle;  tie  down  with  bladder, 
and  keep  in  dry  place.  They  will  be  fit  for  use  in  a month, 
and  will  keep  good  two  or  three  years. 

GREEN  TOMATO  PICKLE. 

One  peck  green  tomatoes  sliced,  six  large  onions  sliced, 
one  teacup  of  salt  over  both;  mix  thoroughly  and  let  it  re- 
main over  night;  pour  off  liquor  in  the  morning  and  throw 
it  away;  mix  two  quarts  of  water  and  one  of  vinegar,  and 
boil  twenty  minutes;  drain  and  throw  liquor  away;  take 
three  quarts  of  vinegar,  two  pounds  of  sugar,  two  table- 
spoons each  of  allspice,  cloves,  oinnamon,  ginger,  and  mus- 
tard, and  twelve  green  peppers  chopped  fine;  boil  from  one 
to  two  hours.  Put  away  in  a stone  crock. 

CHILI  SAUCE. 

Eight  quarts  tomatoes,  three  cups  of  peppers,  two  cups  of 
onions,  three  cups  of  sugar,  one  cup  of  salt,  one  and  a half 
quarts  of  vinegar,  three  teaspoonfuls  of  cloves;  same  quan- 
tity of  cinnamon,  two  teaspoonfuls  each  of  ginger  and  nut- 
meg; boil  three  hours;  chop  tomatoes,  peppers,  and  onions 
very  fine;  bottle  up  and  seaL 

MIXED  PICKLES. 

Three  hundred  small  cucumbers,  four  green  peppers 
sBoed  fine,  two  large  ear  three  small  heads  cauliflower. 


148 


THE  EVERYDAY  COOK-BOOK. 


three  heads  white  cabbage  shaved  fine,  nine  large  onions 
sliced,  one  large  root  horseradish,  one  quart  green  beans  cut 
one  inch  long,  one  quart  green  tomatoes  sliced;  put  this 
mixture  in  a pretty  strong  brine  twenty-four  hours;  drain 
three  hours,  then  sprinkle  in  a quarter  pound  black  and  a 
quarter  pound  white  mustard  seed;  also  one  tablespoon 
black  ground  pepper;  let  it  come  to  a good  boil  in  just 
vinegar  enough  to  cover  it,  adding  a little  alum.  Drain 
again,  and  when  cold,  mix  in  a half  pint  ground  mustard; 
cover  the  whole  with  good  cider  vinegar;  add  turmeric 
enough  to  color,  if  you  like. 

PICKLED  MUSHROOMS. 

Sufficient  vinegar  to  cover  the  mushrooms,  to  each  quart 
of  mushrooms,  two  blades  pounded  mace,  one  ounce  ground 
pepper;  salt  to  taste.  Choose  some  nice  young  button- 
mushrooms  for  pickling,  and  rub  off  the  skin  with  a piece 
of  flannel  and  salt,  and  cut  off  the  stalks;  if  very  large, 
take  out  the  red  inside,  and  reject  the  black  ones,  as  they 
are  too  old.  Put  them  in  a stewpan,  sprinkle  salt  over 
them,  with  pounded  mace  and  pepper  in  the  above  propor- 
tion; shake  them  well  over  a clear  fire  until  the  liquor 
flows,  and  keep  them  there  until  it  is  all  dried  up  again; 
then  add  as  much  vinegar  as  will  cover  them;  just  let  it 
simmer  for  one  minute,  and  store  it  away  in  stone  jars  for 
use.  When  cold,  tie  down  with  bladder,  and  keep  in  a dry 
place;  they  will  remain  good  for  a length  of  time,  and  are 
generally  considered  delicious. 

FAVORITE  PICKLES. 

One  quart  raw  cabbage  chopped  fine;  one  quart  boiled 
beets  chopped  fine;  two  cups  sugar,  tablespoon  salt,  one 
teaspoon  black  pepper,  a quarter  teaspoon  red  pepper,  one 


THE  EVERYDAY  COOK-BOOK. 


149 


teacup  grated  horseradish;  coyer  with  cold  vinegar  and 
keep  from  the  air. 

TOMATO  MUSTARD. 

Slice  and  boil  for  an  hour,  with  six  small  red  peppers, 
half  bushel  of  ripe  tomatoes;  strain  through  a colander  and 
boil  for  an  hour  with  two  tablespoonfuls  of  black  pepper, 
two  ounces  of  ginger,  one  ounce  allspice,  half  ounce  cloves, 
one-eighth  ounce  mace,  quarter  pound  salt.  When  cold  add 
two  ounces  mustard,  two  ounces  curry  powder,  and  one 
pint  of  vinegar. 

INDIAN  CHETNEY. 

Eight  ounces  of  sharp,  sour  apples,  pared  and  cored, 
eight  ounces  of  tomatoes,  eight  ounces  of  salt,  eight  ounces 
of  brown  sugar,  eight  ounces  of  stoned  raisins,  four  ounces 
of  Cayenne,  four  ounces  of  powdered  ginger,  two  ounces  of 
garlic,  two  ounces  of  shalots,  three  quarts  of  vinegar,  one 
quart  of  lemon-juice.  Chop  the  apples  in  small  square 
pieces,  and  add  to  them  the  other  ingredients.  Mix  the 
whole  well  together,  and  put  in  a well-covered  jar.  Keep 
this  in  a warm  place,  and  stir  every  day  for  a month,  taking 
care  to  put  on  the  lid  after  this  operation;  strain,  but  do 
not  squeeze  it  dry;  store  it  away  in  clean  jars  or  bottles  for 
use,  and  the  liquor  will  serve  as  an  excellent  sauce  for  meat 
or  fish. 

PICKLED  CHERRIES. 

Five  pounds  of  cherries,  stoned  or  not;  one  quart  of 
vinegar,  two  pounds  of  sugar,  one-half  ounce  of  cinnamon, 
one-half  ounce  of  cloves,  one-half  ounce  of  mace,  boil  the 
sugar  and  vinegar  and  spices  together  (grind  the  spices  and 
tie  them  m a muslin  bag),  and  pour  hot  over  the  ®herrie& 


150 


THE  EVERYDAY  COOK-BOOK. 


PICKLED  PLUMS. 

To  seven  pounds  plums,  four  pounds  sugar,  two  ounces 
stick  cinnamon,  two  ounces  cloves,  one  quart  vinegar,  add 
a little  mace;  put  in  the  jar  first  a layer  of  plums,  then  a 
layer  of  spices  alternately;  scald  the  vinegar  and  sugar  to- 
gether, pour  it  over  the  plums;  repeat  three  times  for  plums 
(only  once  for  cut  apples  and  pears),  the  fourth  time  scald 
all  together,  put  them  into  glass  jars  and  they  are  ready  for 
use. 

SPICED  PLUMS. 

Make  a syrup,  allowing  one  pound  of  sugar  to  one  of 
plums,  and  to  every  three  pounds  of  sugar  a scant  pint  of 
vinegar.  Allow  one  ounce  each  of  ground  cinnamon,  cloves, 
mace,  and  allspice  to  a peck  of  plums.  Prick  the  plums. 
Add  the  spices  to  the  syrup,  and  pour,  boiling,  over  the 
plums.  Let  these  stand  three  days;  then  skim  them  out, 
and  boil  down  the  syrup  until  it  is  quite  thick,  and  pour 
hot  over  the  plums  in  the  jar  in  which  they  are  to  be  kept. 
Cover  closely. 

PEACHES,  PEARS,  AND  SWEET  APPLES. 

For  six  pounds  of  fruit  use  three  of  sugar,  about  five 
dozen  cloves,  and  a pint  of  vinegar.  Into  each  apple,  pear, 
or  peach,  stick  two  cloves.  Have  the  syrup  hot,  and  cook 
until  tender. 

TOMATO  CATSUP. 

Take  one  gallon  of  skinned  tomatoes,  four  tablespoonfuls 
of  salt,  four  ditto  of  whole  black  pepper,  half  a spoonful  of 
allspice,  eight  pods  of  red  pepper,  and  three  spoonfuls  of 
mustard,  boil  them  together  for  one  hour,  then  strain  it 
through  & sieve  or  coarse  cloth,  md  w hm  hofetis  fef 


TME  EVERYDAY  COOK-BOOK. 


WALNUT  CATSUP. 

Bruise  to  a mass  one  hundred  and  twenty  green  walnuts, 
gathered  when  a pin  could  pierce  one;  pat  to  it  three-quar- 
ters of  a pound  of  salt  and  a quart  of  good  vinegar;  stir 
them  every  day  for  a fortnight,  then  strain  and  squeeze  the 
liquor  from  them  through  a doth,  and  set  it  aside,  put  to 
the  husks  half  a pint  of  vinegar,  and  let  it  stand  all  night, 
then  strain  mad  squeeze  them  as  before;  put  the  liquor  from 
them  to  that  which  was  put  aside,  add  to  it  one  ounce  and  a 
quarter  of  whole  pepper,  forty  cloves,  half  an  ounce  of  nut- 
meg sliced,  and  half  an  ounce  of  ginger,  and  boil  it  for  half 
an  hour  closely  covered,  then  strain  it;  when  oold,  bottle  it 
for  use.  Secure  the  bottles  with  new  corks,  and  dip  them  in 
melted  rosin. 

MUSHROOM  CATSUP. 

To  each  peck  of  mushrooms  one-half  pound  of  salt;  to 
each  quart  of  mushroom  liquor  one-quarter  ounce  of  Cay- 
enne, one-half  ounce  of  allspice,  one-half  ounce  of  ginger, 
two  blades  of  pounded  mace.  Choose  full-grown  mush- 
room-flaps, and  take  care  they  are  perfectly  fresh-gathered 
when  the  weather  is  tolerably  dry;  for,  if  they  are  picked 
during  very  heavy  rain  the  catsup  from  which  they  are 
made  is  liable  to  get  musty,  and  will  not  keep  long.  Put  a 
layer  of  them  in  a deep  pan,  sprinkle  salt  over  them,  and 
then  another  layer  of  mushrooms,  and  so  on  alternately. 
Let  them  remain  for  a few  hours,  then  break  them  up  with 
the  hand;  put  them  in  a nice  cool  place  for  three  days,  oc- 
casionally stirring  and  mashing  them  well  to  extract  from 
them  as  much  juice  as  possible.  Now  measure  the  quantity 
of  liquor  without  straining,  and  to  each  quart  allow  the 
above  proportion  of  spices,  etc.  Put  all  into  a stone  jar, 
cover  it  up  very  closely,  put  it  in  a saucepan  of  bcafiaf 
'mtm9  mb  ft  the  fire,  md  let  ft  hod  tm  SlPPf , 


152 


THE  EVERYDAY  COOK-BOOK. 


Have  ready  a nice  clean  stewpan;  turn  into  it  the  contents 
of  the  jar,  and  let  the  whole  simmer  very  gently  for  half  an 
hour;  pour  into  a jug,  where  it  should  stand  in  a cool  place 
till  next  day;  then  pour  it  off  into  another  jug,  and  strain 
it  into  very  dry,  clean  bottles,  and  do  not  squeeze  the 
mushrooms.  To  each  pint  of  catsup  add  a few  drops  of 
brandy.  Be  careful  not  to  shake  the  contents,  but  leave 
all  the  sediment  behind  in  the  jug;  cork  well,  and  either 
seal  or  rosin  the  cork,  so  as  perfectly  to  exclude  the  air. 
When  a very  clear,  bright  catsup  is  wanted,  the  liquor  must 
be  strained  through  a very  fine  hair-sieve,  or  flannel  bag, 
after  it  has  been  very  gently  poured  off;  if  the  operation  is 
not  successful,  it  must  be  repeated  until  you  have  quite  a 
clear  liquor.  It  should  be  examined  occasionally,  and  if  it 
is  spoiling  should  be  reboiled  with  a few  peppercorns. 

BRINE  THAT  PRESERVES  BUTTER  A YEAR 

To  three  gallons  of  brine  strong  enough  to  bear  an  egg, 
add  one-quarter  pound  good  loaf  sugar,  and  one  tablespoon- 
ful of  saltpetre;  boil  the  brine,  and  when  it  is  cold  strain 
carefully.  Pack  butter  closely  in  small  jars,  and  allow  the 
brine  to  cover  the  butter  to  the  depth  of  at  least  four  inches. 
This  completely  excludes  the  air.  If  practicable  make  your 
butter  into  small  rolls,  wrap  each  carefully  in  a clean  mus- 
lin cloth,  tying  up  with  a string;  place  a weight  over  the 
butter  to  keep  it  all  submerged  in  the  brine.  This  mode  is 
most  recommended  by  those  who  have  tried  both. 

BUTTER  IN  HASTE, 

FROM  WINTER  CREAM,  OR  FROM  THE  MILK  OF  ONE  COW. 

Take  milk  fresh  from  the  cow,  strain  it  into  clean  pans, 
set  it  over  a gentle  fire  until  it  is  scalding  hot;  do  not  let  it 
boil;  then  set  it  aside;  when  it  is  cold  skim  off  the  cream; 
thfc  milk  will  still  be  fit  for  any  ordinary  use*  when  you 


THE  EVERYDAY  COOK-BOOK. 


153 


enough  cream,  put  it  into  a clean  earthen  basin;  beat  it 
with  a wooden  spoon  until  the  butter  is  made,  which  will 
not  be  long;  then  take  it  from  the  milk  and  work  with  a 
little  cold  water,  until  it  is  free  from  milk,  then  drain  ©ff 
the  water,  put  a small  tablespoonful  of  fine  salt  to  each 
pound  of  butter,  and  work  it  in.  A small  teaspoonful  o 1 
fine  white  sugar,  worked  in  with  the  salt,  will  be  found  an 
improvement — sugar  is  a great  preservative.  Make  the 
butter  in  a roll;  cover  with  a bit  of  muslin,  and  keep  it  in  a 
cool  place. 

This  receipt  was  obtained  from  one  who  practiced  it  for 
several  winters. 


L54 


tee  everyday  cook-book. 


PUDDINGS. 


GENERAL  REMARKS. 

All  boiled  pudding  should  be  put  on  in  boiling  water , which 
must  not  be  allowed  to  stop  simmering,  and  the  pudding 
must  always  be  covered  with  the  water;  if  requisite  the 
saucepan  should  be  kept  filled  up.  To  prevent  a pudding 
boiled  in  a cloth  from  sticking  to  the  bottom  of  the  sauce- 
pan, place  a small  plate  or  saucer  underneath  it,  if  a mold  is 
used,  this  preeaution  is  not  necessary;  but  care  must  be 
taken  to  keep  the  pudding  well  covered  with  water.  For 
dishing  a boiled  pudding  as  soon  as  it  comes  out  of  the 
pot,  dip  it  into  a basin  of  sold  water,  and  the  cloth  will  then 
not  adhere  to  it.  Great  expedition  is  necessary  in  sending 
puddings  to  table,  as,  by  standing,  they  quickly  become,, 
heavy,  batter  puddings  particularly.  For  baked  or  boiled 
puddings,  the  melds,  cups,  or  basins  should  be  always  but- 
tered before  the  mixture  is  put  into  them,  and  they  should 
be  put  into  the  saucepan  directly  they  are  filled. 

CHRISTMAS  PLUM  PUDDING. 

Om  pound  butter,  one  pound  suet,  freed  from  strings 
and  chopped  fine,  one  pound  sugar,  two  and  a half  pounds 
Sour,  two  pounds  raisins,  seeded,  chopped  and  dredged  with 
fiemr,  two  pounds  currants,  picked  over  carefully  after  they 
are  washed,  one-quarter  pound  citron,  shred  fine,  twelve 
eggs,  whites  and  yolks  beaten  separately,  one  pint  milk,  one 
tea&dy,  oae-h&li  ounce  cloves,  one-half  ounce 


THE  EVERY  DA  Y COOK-BOOK. 


155 


two  grated  nutmegs.  Cream  the  butter  and  sugar,  beat  in 
the  yolks  when  you  have  whipped  them  smooth  and  light; 
next  put  in  the  milk,  then  the  flour,  alternately  with  the 
beaten  whites,  then  the  brandy  and  spice,  lastly  the  fruit, 
well  dredged  with  flour.  Mix  all  thoroughly  wring  out 
your  pudding-cloth  in  hot  water,  flour  well  inside,  pour  in 
the  mixture  and  boil  five  hours. 

BOILED  BATTER  PUDDING. 

Three  eggs,  one  ounce  butter,  one  pint  milk,  three  table- 
spoonfuls flour,  a little  salt.  Put  the  flour  into  a basin,  and 
add  sufficient  milk  to  moisten  it;  carefully  rub  down  all 
the  lumps  with  a spoon,  then  pour  in  the  remainder  of  the 
milk,  and  stir  in  the  butter,  which  should  be  previously 
melted;  keep  beating  the  mixture,  add  the  eggs  and  a pinch 
of  salt,  and  when  the  batter  is  quite  smooth,  put  it  into  a 
well-buttered  basin,  tie  it  down  very  tightly,  and  put  it  into 
boiling  water;  move  the  basin  about  for  a few  minutes  after 
it  is  put  into  the  water,  to  prevent  the  flour  settling  in  any 
part,  and  boil  for  one  and  one-quarter  hours.  This  pud- 
ding may  also  be  boiled  in  a floured  cloth  that  has  been 
wetted  in  hot  water;  it  will  then  take  a few  minutes  less 
than  when  boiled  in  a basin.  Send  these  puddings  very 
quickly  to  table,  and  serve  with  sweet  sauce,  wine  sauce, 
stewed  fruit,  or  jam  of  any  kind;  when  the  latter  is  used,  a 
little  of  it  may  be  placed  round  the  dish  in  small  quantities, 
as  a garnish. 

BATTER  PUDDING, 

One  quart  milk,  four  eggs,  six  ounces  flour,  a little  soda 
and  salt.  Mix  the  flour  very  carefully  with  a little  milk  so 
it  will  not  be  lumpy.  Bake  twenty  minutes.  Serve  imme- 
diately. 


ISC 


TUB  EVERYDAY  COOK-BOOJ& 


MADEIRA  PUDDING. 

One-half  pound  cheap  suet,  three-quarters  of  a pound 
bread-crumbs,  six  ounces  moist  sugar,  one-quarter  pound 
flour,  two  eggs,  two  wineglasses  sherry;  mix  the  suet, 
bread-crumbs,  sugar  and  flour  well  together.  When  these 
ingredients  are  well-mixed,  add  the  eggs  and  two  glasses  of 
sherry,  to  make  a thick  batter;  boil  three  hours  and  a half. 
Serve  with  wine  sauce. 

APPLE  SAGO  PUDDING. 

One  cup  sago  in  a quart  of  tepid  water,  with  a pinch  of 
salt,  soaked  for  one  hour;  six  or  eight  apples,  pared  and 
cored,  or  quartered,  and  steamed  tender,  and  put  in  the 
pudding  dish;  boil  and  stir  the  sago  until  clear,  adding 
water  to  make  it  thin,  and  pour  it  over  the  apples;  this 
is  good  hot  with  butter  and  sugar,  or  cold  with  cream  and 
sugar.  N 

QUEEN  OF  PUDDINGS. 

One  large  cup  of  fine  bread-crumbs  soaked  in  milk,  three- 
quarters  cup  sugar,  one  lemon,  juice  and  grated  rind,  six 
eggs,  one-half  pound  stale  sponge  cake,  one-half  pound 
macaroons — almond,  one-half  cup  jelly  or  jam,  and  one 
small  tumbler  sherry  wine,  one-half  cup  milk  poured  upon 
the  bread-crumbs,  one  tablespoonful  melted  butter.  Bub 
the  butter  and  sugar  together;  put  the  beaten  yolks  in  next, 
then  the  soaked  bread-crumbs,  the  lemon,  juice  and  rind, 
and  beat  to  a smooth,  light  paste  before  adding  the  whites. 
Butter  your  mold  very  well,  and  put  in  the  bottom  a light 
layer  of  dry  bread-crumbs,  upon  this  one  of  macaroons, 
laid  evenly  and  closely  together.  Wet  this  with  wine,  and 
cover  with  a layer  of  the  mixture,  then  with  slices  of  sponge 
cake,  spread  thickly  with  jelly  or  jam;  next  macaroons,  wet 


THE  EVERYDAY  COOK-BOOK. 


157 


with  wine,  more  custard,  sponge-cake  and  jam,  and  so  an 
until  the  mold  is  full,  putting  a layer  of  the  mixture  at  the 
top.  Cover  closely,  and  steam  in  the  oven  three-quarters  of 
an  hour;  then  remove  the  cover  to  brown  the  top.  Turn 
out  carefully  into  a dish,  and  pour  over  it  a sauce  made  of 
currant  jelly  warmed,  and  beaten  up  with  two  tablespoon- 
fulg  melted  butter  and  a glass  of  pale  sherry. 

ORANGE  PUDDING. 

Peel  and  cut  five  sweet  oranges  into  thin  slices,  taking 
out  the  seeds,  pour  over  them  a coffee-cup  of  white  sugar; 
let  a pint  of  milk  get  boiling  hot,  by  setting  it  in  a pot  of 
boiling  water;  add  the  yolks  of  three  eggs  well  beaten,  one 
tablespoonful  of  corn  starch,  made  smooth  with  a little 
cold  milk:  stir  all  the  time;  as  soon  as  thickened  pour  over 
the  fruit.  Beat  the  whites  to  a stiff  froth,  adding  a table- 
spoonful of  sugar,  and  spread  over  the  top  for  frosting;  set 
it  in  the  oven  for  a few  minutes  to  harden;  eat  cold  or  hot 
(better  cold),  for  dinner  and  supper.  Berries  or  peaches 
can  be  substituted  for  oranges. 

CORN  STARCH  PUDDING. 

One  pint  sweet  milk,  whites  of  three  eggs,  two  tablespoons 
corn  starch,  three  of  sugar,  a little  salt.  Put  the  milk  in  a pan 
or  small  bucket,  set  in  a kettle  of  hot  water  on  the  stove,  and 
when  it  reaches  the  boiling  point  add  the  sugar,  then  the 
starch  dissolved  in  a little  cold  milk,  and  lastly  the  whites  of 
eggs  whipped  to  a stiff  froth;  beat  it,  and  let  cook  for  a few 
minutes,  then  pour  into  teacups,  filling  about  half  full,  and 
set  in  cool  place.  For  sauce,  make  a boiled  custard  as  follows: 
Bring  to  boiling  point  one  pint  of  milk,  add  three  table- 
spoons sugar,  then  the  beaten  yolks  thinned  by  adding  one 
tahisspooii  milk,  stirring  all  the  time  tUl  it  thickens;  flavor 


158 


THE  EVERYDAY  COOK-BOOK. 


with  two  teaspoons  lemon  or  two  of  vanilla,  and  set  to 
oooL  In  serving,  put  one  of  the  molds  in  a saucedish  for 
each  person,  and  pour  over  it  some  of  the  boiled  custard* 
Or  the  pudding  may  be  made  in  one  large  mold. 

To  make  a chocolate  pudding,  flavor  the  above  pudding 
with  vanilla,  remove  two-thirds  of  it,  and  add  half  a cake 
of  chocolate  softened,  mashed,  and  dissolved  in  a little 
milk.  Put  a layer  of  half  the  white  pudding  into  the  mold, 
then  the  chocolate,  then  the  rest  of  the  white,;  or  two  layers 
of  chocolate  may  be  used  with  a white  between;  or  the 
centre  may  be  cocoa  (made  by  adding  half  a cocoanut 
grated  fine),  and  the  outside  chocolate;  or  pineapple 
chopped  fine  (if  first  cooked  in  a little  water,  the  latter 
makes  a nice  dressing),  or  strawberries  may  be  used* 

> 

FRENCH  PUDDING. 

One  quart  of  milk,  three  tablespoons  of  com  starch, 
yolks  of  four  eggs,  half  cup  sugar  and  a little  salt;  put  part 
of  the  milk,  salt  and  sugar  on  the  stove  and  let  it  boil; 
dissolve  the  corn  starch  in  the  rest  of  the  milk;  stir  into 
the  milk,  and  while  boiling  add  the  yolks.  Flavor  with 
vanilla. 

Frosting. — Whites  of  four  eggs  beaten  to  a stiff  froth, 
half  a cup  of  sugar;  flavor  with  lemon;  spread  it  on  the 
pudding,  and  put  it  into  the  oven  to  brown,  saving  a little 
of  the  frosting  to  moisten  the  top;  then  put  on  grated  co- 
coanut to  give  it  the  appearance  of  snow-flake. 

BELLE’S  PUDDING. 

Soak  for  an  hour  in  a pint  of  cold  water  one  box  of 
Cox’s  sparkling  gelatine,  and  add  one  pint  of  boiling 
water,  one  pint  of  wine,  the  juice  of  four  lemons,  and  three 
large  cupfuls  of  sugar.  Beat  the  whites  of  four  eggs  to  a 


THE  EVERYDAY  COOK-BOOK. 


159 


stiff  froth,  and  stir  into  the  jelly  when  it  begins  to  thicken. 
Pour  into  a large  mold,  and  set  in  ice-water  in  a cool  place. 
When  ready  to  serve,  turn  out  as  you  would  jelly,  only 
have  the  pudding  in  a deep  dish.  Pour  on®  quart  of  soft 
custard  around  it,  and  serve. 

CREAM  TAPIOCA  PUDDING. 

Soak  three  tablespoons  of  tapioca  in  water  over  night; 
put  the  tapioca  into  a quart  of  boiling  milk,  and  boil  half 
an  hour;  beat  the  yolks  of  four  eggs  with  a cup  of  sugar; 
add  three  tablespoons  of  prepared  cocoanut;  stir  in  and 
boil  ten  minutes  longer;  pour  into  a pudding-dish;  beat  the 
whites  of  four  eggs  to  a stiff  froth,  stir  in  three  tablespoons 
of  sugar;  put  this  over  the  top  and  sprinkle  cocoanut  over 
the  top  and  brown  for  five  minutes. 

A BACHELOR’S  PUDDING. 

Pour  ounces  of  grated  bread,  four  ounces  of  currants, 
four  ounces  of  apples,  two  ounces  of  sugar,  three  eggs,  a 
few  drops  of  essence  of  lemon,  a little  grated  nutmeg. 
Pare,  core,  and  mince  the  apples  very  finely,  sufficient, 
when  minced,  to  make  four  ounces;  add  to  these  the  cur- 
rants, which  should  be  well  washed,  the  grated  bread,  and 
sugar;  whisk  the  eggs,  beat  these  up  with  the  remaining 
ingredients,  and,  when  all  is  thoroughly  mixed,  put  the 
pudding  into  a buttered  basin,  tie  it  down  with  a cloth,  and 
boil  for  three  hours. 

MACARONI  PUDDING. 

One-half  pound  macaroni  broken  into  inch  lengths, 
two  cups  boiling  water,  one  teaspoonful  butter,  one 
large  cup  milk,  two  tablespoonfuls  sugar,  grated  peel  of 


160 


THE  EVERYDAY  COOK-BOOK. 


half  a lemon,  a little  cinnamon  and  salt.  Boil  the  macaroni 
in  the  water  until  it  is  tender,  and  has  soaked  up  the  liquid. 
It  must  be  cooked  in  a farina-kettle.  Add  the  butter  and 
salt.  Cover  for  five  minutes  without  cooking.  Put  in  the 
rest  of  the  ingredients.  Simmer,  after  the  boil  begins,  ten 
minutes  longer,  before  serving  in  a deep  dish.  Be  careful, 
in  stirring,  not  to  break  the  macaroni.  Bat  with  butter 
and  powdered  sugar,  or  cream  and  sugar. 

BAKED  INDIAN  PUDDING. 

Two  quarts  scalded  milk  with  salt,  one  and  one-half  cups 
Indian  meal  (yellow);  one  tablespoon  ginger,  letting  this 
stand  twenty  minutes;  one  cup  molasses,  two  eggs  (saleratus 
if  no  eggs),  a piece  of  butter  the  size  of  a common  walnut. 
Bake  two  hours.  Splendid. 

BOILED  INDIAN  PUDDING. 

Warm  a pint  of  molasses  and  pint  of  milk,  stir  well  to- 
gether, beat  four  eggs,  and  stir  gradually  into  molasses  and 
milk;  add  a pound  beef  suet  chopped  fine,  and  Indian  meal 
sufficient  to  make  a thick  batter;  add  a teaspoon  pulverized 
cinnamon,  nutmeg  and  a little  grated  lemon-peel,  and  stir 
all  together  thoroughly;  dip  cloth  into  boiling  water,  shake, 
flemr  a little,  turn  in  the  mixture,  tie  up,  leaving  room  for 
the  pudding  to  swell,  and  boil  three  hours;  serve  hot  with 
M ee  made  of  drawn  butter,  wine  and  nutmeg. 

MARMALADE  PUDDINGS. 

MmM  prand  suet.,  half  pound  grated  bread-crumbs,  half 
pound  sugar,  three  ounces  orange  marmalade;  mix  these  in- 
gredients together  with  four  eggs;  boil  four  hours.  Lay  a 
few  raisins  open  in  the  bottom  of  the  mold.  Sauce:  Two 


THE  EVER  YD  A Y COOK  BOOK. 


161 


ounces  butter,  and  two  ounces  white  sugar;  beat  to  a cream 
and  flavor  with  brandy  or  lemon. 

BOILED  APPLE  DUMPLINGS. 

Add  to  two  cups  sour  milk  one  teaspoon  soda,  and  one 
salt,  half  cup  butter,  lard,  flour  enough  to  make  dough  a 
little  stiller  than  for  biscuit;  or  make  a good  baking  powder 
crust;  peel  and  core  apples,  roll  out  crust,  place  apples  on 
dough,  fill  cavity  of  each  with  sugar,  encase  each  apple  in 
coating  of  the  crust,  press  edges  tight  together,  (it  is  nice 
to  tie  a cloth  around  each  one),  put  into  kettle  of  boiling 
water  slighted  salted,  boil  half  an  hour,  taking  care  that 
the  water  covers  the  dumplings.  They  are  also  very  nice 
steamed.  To  bake,  make  in  same  way,  using  a soft  dough, 
place  in  a shallow  pan,  bake  in  a hot  oven,  and  serve  with 
cream  and  sugar,  or  place  in  a pan  which  is  four  or  five 
inches  deep  (do  not  have  the  dumplings  touch  each  other) ; 
then  pour  in  hot  water,  just  leaving  top  of  dumplings  un- 
covered. To  a pan  of  four  or  five  dumplings,  add  one  tea- 
cup sugar  and  half  a teacup  butter;  bake  from  half  to  three- 
quarters  of  an  hour.  If  water  cooks  away  too  much,  add 
more.  Serve  dumplings  on  platter  and  the  liquid  in  sauce- 
boat for  dressing.  Fresh  or  canned  peaches  may  be  made 
in  the  same  way. 

NELLY’S  PUDDING. 

Half  pound  flour,  half  pound  treacle,  half  pound  suet,  the 
rind  and  juice  of  one  lemon,  a few  strips  of  candied  lemon- 
peel,  three  tablespoonfuls  cream,  two  eggs.  Chop  the  snet 
finely;  mix  with  it  the  flour,  treacle,  lemon-peel  minced,  and 
candied  lemon-peel;  add  the  cream,  lemon-juice,  and  two 
well-beaten  eggs;  beat  the  pudding  well,  put  it  into  a but- 
tered basin,  tie  it  down  with  a cloth,  and  boil  from  three  and 
a half  to  four  hours, 
u 


m 


THE  EVERYDAY  COOK-BOOK. 


RICH  BAKED  APPLE  PUDDING. 

Half  pound  the  pulp  of  apples,  half  pound  loaf  sugar,  sis 
ounces  butter,  the  rind  one  lemon,  six  eggs,  puff  paste. 
Peel,  core  and  cut  the  apples,  as  for  sauce;  put  them  into 
a stewpan,  with  only  just  sufficient  water  to  prevent  them 
from  burning,  and  let  them  stew  until  reduced  to  a pulp. 
Weigh  the  pulp,  and  to  every  half  pound  add  sifted  sugar, 
grated  lemon-rind,  and  six  well-beaten  eggs.  Beat  these 
ingredients  well  together;  then  melt  the  butter,  stir  it  to 
the  other  things,  put  a border  of  puff  paste  round  the  dish, 
and  bake  for  rather  more  than  half  an  hour.  The  butter 
should  not  be  added  until  the  pudding  is  ready  for  the 
oven. 

SNOW  BALLS. 

Pick  all  imperfections  from  a half  pint  of  rice,  put  it  in 
water,  and  rub  it  between  the  hands;  then  pour  that  water 
off,  put  more  on,  stir  it  about  in  it,  let  the  rice  settle,  then 
drain  the  water  off;  put  the  rice  in  a two-quart  stewpan,  with 
a teaspoonful  of  salt,  and  a quart  of  water;  cover  the  stew- 
pan, and  set  it  where  it  will  boil  gently  for  one  hour,  or 
until  the  water  is  all  absorbed;  dip  some  teacups  into  cold 
water,  fill  them  with  the  boiled  rice,  press  it  to  their  shape; 
then  turn  them  out  on  a dish,  and  serve  with  butter  and 
sugar,  or  wine  sauce. 

RICE  PUDDING. 

One  teacup  rice,  one  teacup  sugar,  one  teacup  raisins, 
small  piece  butter,  a little  salt,  two  quarts  milk.  Bake  from 
an  hour  and  a half  to  two  hours.  Serve  with  sauce. 


THE  EVERYDAY  COOK-BOOK \ 


163 


APPLE  CHARLOTTE. 

Cut  slices  of  wheat  bread  or  rolls,  and  having  rubbed  the 
bottom  and  sides  of  a basin  with  a bit  of  butter,  line  it 
with  the  sliced  bread  or  rolls;  peel  tart  apples,  cut  them 
small,  and  nearly  fill  the  pan,  strewing  bits  of  butter  and 
sugar  between  the  apples;  grate  a small  nutmeg  over;  soak 
as  many  slices  of  bread  or  rolls  as  will  cover  it;  over  which 
put  a plate,  and  a weight,  to  keep  the  bread  close  upon  the 
apples;  bake  two  hours  in  a quick  oven,  then  turn  it  out. 
Quarter  of  a pound  of  butter,  and  half  a pound  of  sugar,  to 
half  a peck  of  tart  apples. 

GROUND  RICE  PUDDING. 

This  is  an  economical  pudding,  made  with  two  pints  of 
sweet  milk,  a teacupful  of  ground  rice,  two  tablespoonfuls 
of  sugar,  three  eggs,  and  a little  ground  nutmeg.  Bring 
half  the  quantity  of  milk  to  the  boiling  point,  with  the  nut- 
meg or  any  other  flavoring  matter,  and  sugar.  In  the 
other  half  of  the  milk  beat  up  the  rice  flour  into  a thin  hat- 
ter, adding  to  it  through  a strainer  the  hot  seasoned  milk, 
stirring  all  the  time.  The  eggs  well-whisked  should  next 
be  added.  A sprinkling  of  salt  is  an  improvement.  Bake 
this  mixture  in  a moderate  oven  for  a little  over  an  hour, 
say  seventy  minutes,  or  boil  in  a buttered  basin  or  shape. 
Serve  with  apricot  preserve,  or  marmalade,  or  indeed  any 
kind  of  jam. 

PIG  PUDDING. 

One-half  pound  figs,  one-quarter  pound  grated  bread, 
two  and  a half  ounces  powdered  sugar,  three  ounces  butter, 
two  eggs,  one  teacup  of  milk.  Chop  the  figs  small  and  mix 

first  with  the  butter,  then  all  the  other  ingredients  by  de- 


164 


THE  EVERYDAY  COOK-BOOK. 


greea;  batter  a mold,  sprinkle  with  bread-crumbs,  cover  it 
tight  and  boil  for  three  hours. 

BREAD  AND  BUTTER  PUDDING. 

Place  as  many  slices  of  thin  cat  bread  and  batter  as  yon 
like  in  a pie-dish,  say  ten  or  twelve  slices,  sprinkle  a few 
well-washed  currants  between  the  layers,  1»eat  up  half  a 
dozen  of  eggs  in  two  pints  of  new  milk,  adding  sagar  to 
taste  and  a little  favoring,  such  as  nutmeg  or  cinnamon, 
and  poar  over  the  bread  and  batter.  Bake  for  an  hoar 
and  ten  minutes,  and  send  it  to  table  in  the  dish  it  has  been 
baked  in. 


CABINET  PUDDING. 

One  quart  of  milk,  four  eggs,  four  tablespoonfals  of 
sagar,  half  a teaspoonful  of  salt,  one  tablespoonfal  of  bat- 
ter, three  pints  of  stale  sponge  cake,  one  cnpfol  of  raisins, 
chopped  citron  and  currants.  Have  a little  more  of  the 
currants  than  of  the  two  other  fruits.  Beat  the  eggs,  sugar, 
and  salt  together,  and  add  the  milk.  Butter  a three-pint 
padding  mold  (the  melon  shape  is  nice),  sprinkle  the  sides 
and  bottom  with  the  fruit,  and  put  in  a layer  of  cake. 
Again  sprinkle  in  fruit,  and  put  in  more  cake.  Continue 
this  until  all  the  materials  are  need.  Gradually  pour  on 
the  custard.  Let  the  padding  stand  two  hours,  and  steam 
an  hoar  and  a quarter.  Serve  with  wine  or  creamy  sauce. 

SNOW  PUDDING. 

One  half  paokage  Cox's  gelatine;  poor  over  it  a cup  of 
oold  water  and  add  one  and  one-half  cups  of  sugar;  when 
soft,  add  one  cup  boiling  water,  juice  of  one  lemon  and  the 
whites  of  four  well-beaten  eggs;  beat  all  together  until  very 
light;  pat  in  a glass  dish  and  poor  over  it  custard  made  as 


THE  EVERYDAY  COOK-BOOK.  165 

follows:  One  pint  aUk,  yolka  of  fear  eggs,  end  grated  rind 
of  one  lemon;  boiL  Splendid. 

CARROT  PUDDING. 

One  pound  grated  carrots,  three-fourths  pound  chopped 
suet,  half  pound  each  raisins  and  currants,  four  tablespoons 
sugar,  eight  tablespoons  flour,  and  spices  to  suit  the  taste. 
Boil  four  hours,  place  in  the  oven  for  twentj  minutes,  and 
serve  with  wine  sauce. 

LEMON  PUDDING. 

Half  pound  of  sugar,  half  pound  of  butter,  five  eggs,  half 
gill  brandy,  rind  and  juice  of  one  large  lemon;  beat  well 
the  butter  and  sugar,  whisk  the  eggs,  add  them  to  the 
lemon,  grate  the  peel,  line  a dish  with  puff-paste,  and  bake 
in  a moderate  oven. 

ROLY-POLY. 

Take  one  quart  of  flour;  make  good  biscuit  crust;  roll 
out  one-half  inch  thick  and  spread  with  any  kind  of  fruit, 
fresh  or  preserved;  fold  so  that  the  fruit  will  not  run  out; 
dip  cloth  into  boiling  water,  and  flour  it  and  lay  around 
the  pudding  closely,  leaving  room  to  swell;  steam  one  and 
one-half  hours;  serve  with  boiled  sauce;  or  lay  in  steamer 
without  a cloth,  and  steam  for  one  hour. 

COTTAGE  PUDDING. 

One-half  cup  of  sugar,  one  cup  of  milk,  one  pint  of  flour, 
three  tablespoonfuls  of  melted  butter,  one  teaspoonful  soda, 
two  of  cream  of  tartar,  two  eggs,  a little  salt;  bake  one- 
quarter  of  a a hour  in  small  pans. 


160 


THE  EVERYDAY  COOK-BOOK* 


COCOANUT  PUDDING. 

Beat  two  eggs  with  one  cupful  of  new  milk;  add  one- 
quarter  of  a pound  of  grated  cocoanut;  mix  with  it  three 
tablespoonfuls  each  of  grated  bread  and  powdered  sugar* 
two  ounces  of  melted  butter,  five  ounces  of  raisins,  and  one 
teaspoonful  of  grated  lemon-peel;  beat  the  whole  well 
together;  pour  the  mixture  into  a buttered  dish,  and  bake 
in  a slow  oven;  then  turn  it  out,  dust  sugar  over  it,  and 
serve.  This  pudding  may  be  either  boiled  or  baked. 

CREAM  PUDDING. 

Stir  together  one  pint  cream,  three  ounces  sugar,  the  yolks 
of  three  eggs,  and  a little  grated  nutmeg;  add  the  well- 
beaten  whites,  stirring  lightly,  and  pour  into  a buttered  pie- 
plate  on  which  has  been  sprinkled  the  crumbs  of  stale 
bread  to  about  the  thickness  of  an  ordinary  crust;  sprinkle 
over  the  top  a layer  of  bread-crumbs,  and  bake. 

TAPIOCA  PUDDING. 

Cover  three  tablespoons  tapioca  witty  water;  stand  over 
night;  add  one  quart  milk,  a small  piece  of  butter,  a little 
salt,  and  boil;  beat  the  yolks  of  three  eggs  with  a cup  of 
sugar,  and  boil  the  whole  to  a very  thick  custard,  flavor 
with  vanilla;  when  cold  cover  with  whites  of  eggs  beaten. 

COMMON  CUSTARD. 

Beat  either  four  or  five  fresh  eggs  light;  then  stir  them 
into  a quart  of  milk;  sweeten  to  taste;  flavor  with  a tea- 
spoonful of  peach-water,  or  extract  of  lemon,  or  vanilla, 
and  half  a teaspoonful  of  salt;  rub  butter  over  the  bottom 
and  sides  of  a baking-dish  or  tin  basin;  pour  in  the  custard, 
grate  a little  nutmeg  over,  and  bake  in  a quick  oven.  Three- 


THE  EVERYDAY  COOK-BOOK . 


16? 


quarters  of  an  hour  is  generally  enough.  Try  whether  it 
is  done  by  putting  a teaspoon  handle  into  the  middle  of  it; 
if  it  comes  out  clean,  it  is  enough. 

Or  butter  small  cups;  set  them  into  a shallow  pan  of  hot 
water,  reaching  nearly  to  the  top  of  the  cups;  nearly  fill 
them  with  the  custard  mixture;  keep  the  water  boiling 
until  they  are  done.  The  pan  may  be  set  in  an  oven,  or 
hot  shovel. 


168 


THE  EVERYDAY  COOK-BOOK. 


PUDDING  SAUCES. 


RICH  WINE  SAUCE. 

One  cnpfnl  of  butter,  two  of  powdered  sugar,  half  a cup- 
ful of  wine.  Beat  the  butter  to  a cream.  Add  the  sugar 
gradually,  and  when  Tery  light  add  the  wine,  which  has 
been  made  hot,  a little  at  a time.  Plaoe  the  bowl  in  a 
basin  of  hot  water  and  stir  for  two  minutes.  The  sauce 
should  be  smooth  and  foamy. 

WHIPPED  CREAM  SAUCE. 

Whip  a pint  of  thick  sweet  cream,  add  the  beaten  whites 
of  two  eggs,  sweeten  to  taste;  place  padding  in  centre  of 
dish,  and  surround  with  the  sauce;  or  pile  up  in  centre  and 
surround  with  molded  blane-mange,  or  fruit  puddings. 

LEMON  SAUCE. 

One  cup  of  sugar,  half  a cup  of  butter,  one  egg,  one  lemon, 
juice  and  grated  rind,  three  tablespoonfuls  of  boiling  water; 
put  in  a tin  pail  and  thicken  over  steam. 

JELLY  SAUCE. 

Melt  one  ounce  of  sugar  and  two  tablespoons  grape 
jelly  over  the  fire  in  a half  pint  of  boiling  water,  and  stir 
into  it  half  a teaspoon  com  starch  dissolved  in  a half  cup 
oold  water;  let  it  come  to  a boil,  and  it  will  be  ready  for 
use.  Any  other  fruit  jelly  may  be  used  instead  of  grape. 


THE  EVERYDAY  COOK-BOOK. 


169 

CABINET  PUDDING  SAUCE. 

Take  the  yolks  of  five  eggs  and  whip  them  lightly;  express 
the  juice  of  a lemon  and  grate  down  a little  of  the  peel. 
The  other  ingredients  are  a tablespoon  of  butter,  a cup  of 
sugar,  a glass  of  good  wine,  and  a little  spice.  Mix  the 
sugar  and  butter,  adding  the  yolks,  spice,  and  lemon-juice. 
Beat  fifteen  minutes,  then  add  the  wine,  and  stir  hard. 
Immerse  in  a saucepan  of  boiling  water,  beating  while  it 
heats. 

FOAMING  SAUCE. 

Beat  whites  of  three  eggs  to  a stiff  froth;  melt  teacup  of 
sugar  in  a little  water,  let  it  boil,  stir  in  one  glass  of  wine, 
and  then  the  whites  of  the  three  eggs;  serve  at  once. 

SPANISH  SAUCE. 

One  half  cup  of  boiling  water,  one  tablespoon  corn  starch, 
two  tablespoonfuls  vinegar,  one  tablespoonful  of  butter,  one 
cup  sugar,  one-half  nutmeg. 

HARD  SAUCE. 

Beat  to  a cream  a quarter  of  a pound  of  butter,  add  grad- 
ually a quarter  of  a pound  of  sugar;  heat  it  until  very 
white;  add  a little  lemon-juice,  or  grate  nutmeg  on  top. 

PUDDING  SAUCE 

One  cup  of  sugar,  one-half  cup  of  butter,  yolks  of  throe 
eggs;  one  teaspoon  of  corn  starch  or  arrow-root;  stir  the 
whole  until  very  light;  add  sufficient  boiling  water  to  make 
the  consistency  of  thick  cream;  wine  or  brandy  to  suit  the 


170 


THE  EVERYDAY  COOK-BOOK. 


SAUCE  FOR  PLUM  PUDDING. 

The  yolks  of  three  eggs,  one  tablespoonful  of  powdered 
sugar,  ©ne  gill  of  milk,  a very  little  grated  lemon-rind,  two 
small  wineglassfuls  of  brandy.  Separate  the  yolks  from 
the  whites  of  three  eggs,  and  put  the  former  into  a stew- 
pan  ; add  the  sugar,  milk,  and  grated  lemon-rind,  and  stir 
over  the  fire  until  the  mixture  thickens;  but  do  not  allow  it 
to  boil . Put  in  the  brandy;  let  the  sauce  stand  by  the  side 
of  the  fire,  to  get  quite  hot;  keep  stirring  it,  and  serve  in  a 
boat  or  tureen  separately,  or  pour  it  over  the  pudding. 

VANILLA  SAUCE. 

The  whites  ©f  two  eggs  and  the  yolk  of  one,  half  a cupful 
of  powdered  sugar,  one  teaspoonful  of  vanilla,  three  table- 
spoonfuls of  milk.  Beat  the  whites  of  the  eggs  to  a stiff 
froth,  next  beat  in  the  sugar,  and  then  the  yolk  of  the  egg 
and  the  seasoning.  Serve  immediately#  This  sauce  is  for 
light  puddings. 


THE  EVERYDAY  COOK-BOOK. 


in 


PASTRY. 


VERY  GOOD  PUFF-PASTE. 

To  every  pound  of  flour  allow  one  pound  of  butter,  and 
not  quite  one-half  pint  of  water.  Carefully  weigh  the  flour 
and  butter,  and  have  the  exact  proportion;  squeeze  the  but- 
ter well,  to  extract  the  water  from  it,  and  afterwards  wring 
it  in  a clean  cloth,  that  no  moisture  may  remain.  Sift  the 
flour;  see  that  it  is  perfectly  dry,  and  proceed  in  the  follow- 
ing manner  to  make  the  paste,  using  a very  clean  paste-board 
and  rolling-pin.  Supposing  the  quantity  to  be  one  pound 
of  flour,  work  the  whole  into  a smooth  paste,  with  not  quite 
one-half  pint  of  water,  using  a knife  to  mix  it  with;  the 
proportion  of  this  latter  ingredient  must  be  regulated  by 
the  discretion  of  the  cook;  if  too  much  be  added,  the  paste, 
when  baked,  will  be  tough.  Roll  it  out  until  it  is  of  an 
equal  thickness  of  about  an  inch;  break  four  ounces  of  the 
butter  into  small  pieces;  place  these  on  the  paste,  sift  over  it 
a little  flour,  fold  it  over,  roll  out  again,  and  put  another 
four  ounces  of  butter.  Repeat  the  rolling  and  buttering 
until  the  paste  has  been  rolled  out  four  times,  or  equal 
quantities  of  flour  and  butter  have  been  used.  Do  not 
omit,  every  time  the  paste  is  rolled  out,  to  dredge  a little 
flour  over  that  and  the  rolling-pin,  to  prevent  both  from 
sticking.  Handle  the  paste  as  lightly  as  possible,  and  do 
not  press  heavily  upon  it  with  the  rolling-pin.  The  next 
thing  to  be  considered  is  the  oven,  as  the  baking  of  pastry 
requires  particular  attention.  Do  not  put  it  into  the  oven 
ante 1 it  is  saffieientlj  hot  to  raise  t fee  posts;  for  the  bast- 


171 


f 


TEE  EVERYDAY  COOK-BOOK. 


prepared  paste,  if  not  properly  baked,  will  be  good  for 
noiking.  Brushing  the  paste  as  often  as  rolled  out,  and 
the  pieces  of  butter  placed  thereon,  with  the  white  of  an 
egg,  assists  it  to  rise  in  leaves  or  flakes.  As  this  is  the  great 
beauty  of  puff-paste,  it  is  as  well  to  try  this  method. 

PLAINER  PASTE. 

One  pound  of  flour,  a little  more  for  rolling-pin  and 
board,  and  half  a pound  of  butter  and  half  a pound  of  lard. 
Cut  the  butter  and  lard  through  the  flour  (which  should  be 
sifted),  and  mix  with  sufficient  ice-water  to  roll  easily. 
Avoid  kneading  it,  and  use  the  hands  as  little  as  possible  in 
mixing. 

SUET  CRUST,  FOR  PIES  OR  PUDDINGS. 

To  every  pound  of  flour  allow  five  or  six  ounces  of  beef 
suet,  one-half  pint  of  water.  Free  the  suet  from  skin  and 
shreds;  chop  it  extremely  fine,  and  rub  it  well  into  the 
flour;  work  the  whole  to  a smooth  paste  with  the  above 
proportion  of  water;  roll  it  out,  and  it  is  ready  for  use. 
This  crust  is  quite  rich  enough  for  ordinary  purposes;  but 
when  a better  one  is  desired,  use  from  one-half  to  three- 
quarters  pound  of  suet  to  every  pound  of  flour.  Some 
cooks,  for  rich  crusts,  pound  the  suet  in  a mortar,  with  a 
small  quantity  of  butter.  It  should  then  be  laid  on  the 
paste  in  small  pieces,  the  same  as  for  puff-crust,  and  will  be 
found  exceedingly  nice  for  hot  tarts.  Five  ounces  of  suet 
to  every  pound  of  flour  will  make  a very  good  crust;  and 
even  one-quarter  pound  will  answer  very  well  for  children, 
or  where  the  crust  is  wanted  very  plain. 

TO  ICE  PASTRY. 

To  ice  pastry,  which  is  the  usual  method  adopted  for  fruit 

torts  and  swsst  dishes  of  pastry,  pot  the  whits  •<  as  egg 


THE  EVERYDAY  COOK-BOOK. 


17S 


on  a plate,  and  with  the  blade  of  a knife  beat  it  to  a stiff 
froth.  When  the  pastry  is  nearly  baked,  brush  it  over  with 
this,  and  sift  over  some  pounded  sugar;  put  it  back  into 
the  oven  to  set  a glaze,  and  in  a few  minutes  it  will  be  done. 
Great  care  should  be  taken  that  the  paste  does  not  catch  or 
burn  in  the  oven,  which  it  is  very  liable  to  do  after  the  icing 
is  laid  oru 

TO  GLAZE  PASTRY. 

To  glaze  pastry,  which  is  the  usual  method  adopted  for 
meat  or  raised  pies,  break  an  egg,  separate  the  yolk  from  the 
white,  and  beat  the  former  for  a short  time.  Then,  when 
the  pastry  is  nearly  baked,  take  it  out  of  the  oven,  brush 
it  over  with  this  beaten  yolk  of  egg,  and  put  it  back  in  the 
oven  to  set  the  glaze. 

MINCE-MEAT. 

Take  five  or  six  pounds  scraggy  beef — a neck  piece  will 
do— and  put  to  boil  in  water  enough  to  cover  it;  take  off 
the  scum  that  rises  when  it  reaches  the  boiling  point,  add 
hot  water  from  time  to  time  until  it  is  tender,  then  re- 
move the  lid  from  the  pot,  salt,  let  boil  till  almost  dry, 
turning  the  meat  over  occasionally  in  the  liquor,  take  from  the 
fire,  and  let  stand  over  night  to  get  thoroughly  cold;  pick 
bones,  gristle,  or  stringy  bits  from  the  meat,  chop  very  fine, 
mincing  at  the  same  time  three  pounds  of  nice  beef  suet; 
seed  and  cut  four  pounds  raisins,  wash  and  dry  four  pounds 
currants,  slice  thin  a pound  of  citron,  chop  fine  four  quarts 
good  cooking  tart  apples;  put  into  a large  pan  together, 
add  two  ounces  cinnamon,  one  of  cloves,  one  of  ginger,  four 
nutmegs,  the  juice  and  grated  ^rind  of  two  lemons,  one 
tablespoon  salt,  one  teaspoon  pepper,  and  two  pounds  sugar. 
Put  in  a porcelain  kettle  one  quart  boiled  cider,  or,  better 
still,  one  quart  currant  or  grape-juice  (canned  when  grapes 


174 


THE  EVERYDAY  COOK-BOOK. 


are  turning  from  green  to  purple),  one  quart  nice  molasses 
or  syrup,  also  a good  lump  of  butter;  let  it  come  to  boiling 
point,  and  pour  over  the  ingredients  in  the  pan  after  hav- 
ing first  mixed  them  well,  then  mix  again  thoroughly.  Pack 
in  jars  and  put  in  a cool  place,  and,  when  cold,  pour  molas- 
ses over  the  top  an  eighth  of  an  inch  in  thickness,  and 
cover  tightly.  This  will  keep  two  months.  For  baking, 
take  some  out  of  the  jar;  if  not  moist  enough  add  a little 
hot  water,  and  strew  a few  whole  raisins  over  each  pie. 
Instead  of  boiled  beef,  a beefs  heart  or  roast  meat  may  be 
used;  and  a good  proportion  for  a few  pies  is  one-third 
chopped  meat  and  two-thirds  apples,  with  a little  suet, 
raisins,  spices,  butter,  and  salt. 

MOCK  MINCE  PIE. 

One  egg,  three  or  four  large  crackers,  or  six  or  eight 
small  ones,  one-half  cup  of  molasses,  one-half  cup  sugar, 
one-half  cup  vinegar,  one-half  cup  strong  tea,  one  cap 
chopped  raisins,  a small  piece  butter,  spice  and  salt. 

APPLE  CUSTARD  PIE. 

Peel  sour  apples  and  stew  until  soft  and  not  much  water 
is  left  in  them,  and  rub  through  a colander.  Beat  three 
eggs  for  each  pie.  Put  in  proportion  of  one  cup  butter 
and  one  of  sugar  for  three  pies.  Season  with  nutmeg. 

APPLE  MERINGUE  PIE. 

Pare,  slice,  stew  and  sweeten  ripe,  tart  and  juicy  apples, 
mash  and  season  with  nutmeg  (or  stew  lemon-peel  with 
them  for  flavor),  fill  crust  and  bake  till  done;  spread  over 
the  apple  a thick  meringue  made  by  whipping  to  froth 
whites  of  three  eggs  for  each  pie,  sweetening  with  three 
tablespoons  powdered  sugar;  flavor  with  vanilla,  beat 


THE  EVERYDAY  COOK-BOOK. 


m 


until  it  will  stand  alone,  and  cover  pie  three-quarters  of  an 
inch  thick.  Set  back  in  a quick  oven  till  well  “set,”  and 
eat  cold*  In  their  season  substitute  peaches  for  apples. 

APPLE  PIE. 

Stew  green  or  ripe  apples,  when  you  have  pared  and 
cored  them.  Mash  to  a smooth  compote,  sweeten  to  taste, 
and,  while  hot,  stir  in  a teaspoon  butter  for  each  pie.  Sea- 
son with  nutmeg.  When  cool,  fill  your  crust,  and  either 
cross-bar  the  top  with  strips  of  paste,  or  bake  without 
cover.  Eat  cold,  with  powdered  sugar  strewed  over  it. 

LEMON  PIE. 

The  juice  and  rind  of  one  lemon,  two  eggs,  eight  heap- 
ing tablespoonfuls  of  sugar,  one  small  teacupful  of  milk, 
one  teaspoonful  of  corn  starch.  Mix  the  com  starch  with  a 
little  of  the  milk.  Put  the  remainder  on  the  fire,  and  when 
boiling,  stir  in  the  com  starch.  Boil  one  minute.  Let  this 
cool,  and  add  the  yolks  of  the  eggs,  four  heaping  table- 
spoonfuls of  the  sugar,  and  the  grated  rind  and  juice  of  the 
lemon,  all  well  beaten  together.  Have  a deep  pie-plate 
lined  with  paste,  and  fill  with  this  mixture.  Bake  slowly 
half  an  hour.  Beat  the  whites  of  the  eggs  to  a stiff  froth, 
and  gradually  beat  into  them  the  remainder  of  the  sugar. 
Cover  the  pie  with  this,  and  brown  slowly. 

^ CUSTARD  PIE. 

Make  a custard  of  the  yolks  of  three  eggs  with  milk, 
season  to  the  taste;  bake  it  in  ordinary  crust;  put  it  in  a 
quick  oven,  that  the  crust  may  not  be  heavy,  and  as  soon  as 
that  is  heated  remove  it  to  a place  m the  oven  of  a more 
moderate  heat,  that]  the  custard  may  bake  slowly  and  not 
curdle;  when  done,  beat  the  whites  to  a froth ; add  sugar  and 


176 


THE  EVERYDAY  COOK-BOOK. 


* 

spread  over  the  top,  and  return  t6  the  oven  to  brown 
slightly;  small  pinch  of  salt  added  to  a custard  heightens 
tbs  flavor;  a little  soda  in  the  crust  prevents  it  from  being 
heavy.  Very  nice. 

COCOANUT  PIE. 

One-half  pound  grated  cocoanut,  three-quarters  pound 
of  white  sugar  (powdered),  six  ounces  of  butter,  five  eggs, 
the  whites  only,  one  glass  of  white  wine,  two  tablespoon- 
fuls rose-water,  one  tablespoonful  of  nutmeg.  Cream  the 
butter  and  sugar,  and  when  well-mixed,  beat  very  light, 
with  the  wine  and  rose-water.  Add  the  cocoanut  with  as 
little  and  as  light  beating  as  possible;  finally,  whip  in  the 
stiffened  whites  of  the  eggs  with  a few  skillful  strokes,  and 
bake  at  once  in  open  shells.  Eat  cold,  with  powdered 
sugar  sifted  over  them. 

LEMON  TARTS. 

Mix  well  together  the  juice  and  grated  rind  of  two  lem- 
ons, two  cups  of  sugar,  two  eggs,  and  the  crumbs  of  sponge 
cake;  beat  it  all  together  until  smooth;  put  into  twelve 
patty-pans  lined  with  puff-paste,  and  bake  until  the  crust 
is  done. 

PASTRY  SANDWICHES. 

Puff-paste,  jam  of  any  kind,  the  white  of  an  egg,  sifted 
sugar. 

Roll  the  past©  out  thin;  put  half  of  it  on  a baking-sheet 
or  tin,  and  spread  equally  over  it  apricot,  greengage,  or  any 
preserve  that  may  be  preferred.  Lay  over  this  preserve 
another  thin  paste,  press  the  edges  together  all  round,  and 
mark  the  paste  in  lines  with  a knife  on  the  surface,  to  show 
where  to  cut  it  when  baked.  Bake  from  twenty  minutes  to 
half  an  hour;  and,  a short  time  before  being  done,  take  the 


THE  EVERYDAY  COOK-BOOK. 


177 


pastry  out  of  the  oven;  brush  it  over  with  the  white  of  an 
egg,  sift  over  pounded  sugar,  and  put  it  back  in  the  oven 
to  color.  When  cold,  cut  it  into  strips;  pile  these  on  a dish 
pyramidieally,  and  serve.  These  strips,  cut  about  two 
inches  long,  piled  in  circular  rows,  and  a plateful  of  flavored 
whipped  cream  poured  in  the  middle,  make  a very  pretty 
dish. 

CHERRY  PIE. 

Line  the  dish  with  a good  crust,  and  fill  with  ripe  cher- 
ries, regulating  the  quantity  of  sugar  you  scatter  over  them 
by  their  sweetness.  Cover  and  bake. 

Eat  cold,  with  white  sugar  sifted  over  the  top. 

SQUASH  PIE. 

Two  teacups  of  boiled  squash,  three-fourths  teacup  of 
brown  sugar,  three  eggs,  two  tablespoons  of  molasses,  one 
tablespoon  of  melted  butter,  one  tablespoon  of  ginger,  one 
teaspoon  of  cinnamon,  two  teacups  of  milk,  a little  salt. 
Make  two  plate  pies. 

CREAM  PIE. 

Pour  a pint  of  cream  upon  a cup  and  a half  powdered 
sugar;  let  stand  until  the  whites  of  three  eggs  have  been 
beaten  to  a stiff  froth;  add  this  to  the  cream,  and  beat  up 
thoroughly;  grate  a little  nutmeg  over  the  mixture  and 
bake  in  two  pies  without  upper  crusts. 

TARTLETS. 

Puff-paste,  the  white  of  an  egg,  pounded  sugar. 

Mode:  Roll  some  good  puff-paste  out  thin,  and  cut  it 
into  two  and  a half  inch  squares;  brush  each  square  over 
with  the  white  of  an  egg,  then  fold  down  the  corners,  so 
that  they  all  meet  in  the  middle  of  each  piece  of  paste; 

i) 


m 


THE  EVERYDAY  COOK-BOOK. 


slightly  press  the  two  pieces  together,  brush  them  over  with 
the  egg,  sift  over  sugar,  and  bake  in  a nice  quick  oven  for 
about  a quarter  of  an  hour.  When  they  are  done,  make  a 
little  hole  in  the  middle  of  the  paste,  and  fill  it  up  with 
apricot  jam,  marmalade,  or  red-currant  jelly.  Pile  them 
high  in  the  centre  of  a dish,  on  a napkin,  and  garnish  with 
the  same  preserve  the  tartlets  are  filled  with. 

PEACH  PIE. 

Line  a pie-tin  with  puff-paste,  fill  with  pared  peaches  in 
halves  or  quarters,  well  covered  with  sugar;  put  on  up- 
per crust  and  bake;  or  make  as  .above  without  upper 
crust,  bake  until  done,  remove  from  the  oven,  and  cover 
with  a meringue  made  of  the  whites  of  two  eggs,  beaten  to 
a stiff  froth  with  two  tablespoons  powdered  sugar;  return 
to  oven  and  brown  slightly.  Canned  peaches  may  be  used 
instead  of  fresh,  in  the  same  way. 

TART  SHELLS. 

Roll  out  thin  a nice  puff-paste,  cut  out  with  a glass  or 
biscuit  cutter,  with  a wine-glass  or  smaller  cup  cut  out  the 
centre  of  two  out  of  three  of  these,  lay  the  rings  thus 
made  on  the  third,  and  bake  immediately;  os;  shells  may  be 
made  by  lining  patty-pans  with  paste.  If  the  paste  is  light, 
the  shell  will  be  fine,  and  may  be  used  for  tarts  or  oyster 
patties.  Pilled  with  jelly  and  covered  with  meringue  (table- 
spoon sugar  to  white  of  one  egg)  and  browned  in  oven, 
they  are  very  nice  to  serve  for  tea. 

PUMPKIN  PIE. 

One  quart  of  stewed  pumpkin,  pressed  through  a sieve; 
nine  eggs,  whites  and  yolks  beaten  separately;  two  scant 
quarts  of  milk,  one  teaspoonful  of  mace,  one  teaspoonful 
of  cinnamon,  and  the  same  of  nutmeg;  one  an  ' a half  cups 


THE  EVERYDAY  COOK-BOOK. 


179 


of  whit©  sugar,  or  very  light  brown.  Beat  all  well  together, 
and  bake  in  crust  without  cover. 

MINCE  PIES. 

Three  pounds  of  raisins,  stone  and  chop  them  a little; 
three  pounds  of  currants,  three  pounds  of  sugar,  three 
pounds  of  suet  chopped  very  fine,  two  ounces  candied 
lemon-peel,  two  ounces  of  candied  orange-peel,  six  large 
apples  grated,  one  ounce  of  cinnamon,  two  nutmegs,  the 
juice  of  three  lemons  and  the  rinds  grated,  and  half  a pint 
of  brandy.  Excellent. 


180 


THE  EVERYDAY  COOK-BOOK \ 


\ 

CAKES* 


WHITE  LADY-CAKE. 

Beat  the  whites  of  eight  eggs  to  a high  froth,  add  gradu- 
ally a pound  of  white  sugar  finely  ground,  beat  quarter  of  a 
pound  of  butter  to  a cream,  add  a teacup  of  sweet  milk  with 
a small  teaspoonful  of  powdered  volatile  salts  or  saleratus 
dissolved  in  it;  put  the  eggs  to  butter  and  milk,  add  as 
much  sifted  wheat  flour  as  will  make  it  as  thick  as  pound 
cake  mixture,  and  a teaspoon  of  orange-flower  water  or 
lemon  extract,  then  add  a quarter  of  a pound  of  shelled  al- 
monds, blanched  and  beaten  to  a paste  with  a little  white 
of  egg;  beat  the  whole  together  until  light  and  white;  line 
a square  tin  pan  with  buttered  paper,  put  in  the  mixture 
an  inch  deep,  and  bake  half  an  hour  in  a quick  oven.  When 
done  take  it  from  the  pan;  when  cold  take  the  paper  off, 
turn  it  upside  down  on  the  bottom  of  the  pan  and  ice  the 
side  which  was  down;  when  the  icing  is  nearly  hard  mark 
it  in  slices  the  width  of  a finger,  and  two  inches  and  a half 
long. 

MACAROONS. 

One-half  pound  of  sweet  almonds,  one-half  pound  of  sifted 
loaf  sugar,  the  whites  of  three  eggs,  wafer-paper.  Blanch, 
skin,  and  dry  the  almonds,  and  pound  them  well  with  a little 
orange-flower  water  or  plain  water;  then  add  to  them  the 
sifted  sugar  and  the  whites  of  the  eggs,  which  should  be 
beaten  to  a stiff  froth,  and  mix  all  the  ingredients  well  to* 


THE  EVERYDAY  COOK-BOOK. 


181 


gether.  When  the  paste  looks  soft,  drop  it  at  equal  dis- 
tances from  a biscuit-syringe  on  to  sheets  of  wafer-paper; 
put  a strip  of  almond  on  the  top  of  each;  strew  some  sugar 
over,  and  bake  the  macaroons  in  rather  a slow  oven,  o £ a 
light  brown  color.  When  hard  and  set,  they  are  done,  and 
must  not  be  allowed  to  get  very  brown,  as  that  would  spoil 
their  appearance.  If  the  cakes,  when  baked,  appear  heavy, 
add  a little  more  white  of  egg,  but  let  this  always  be  well- 
whisked  before  it  is  added  to  the  other  ingredients.  We 
have  given  a recipe  for  making  these  cakes,  but  we  think  it 
almost  or  quite  as  economical  to  purchase  such  articles  as 
these  at  a good  confectioner’s, 

. ALMOND  ICING. 

Whites  of  four  eggs;  one  pound  sweet  almonds;  one 
pound  powdered  sugar;  a little  rose-water.  Blanch  the 
almonds  by  pouring  boiling  water  over  them  and  stripping 
off  the  skins.  When  dry,  pound  them  to  a paste,  a few  at  a 
time,  in  a Wedgewood  mortar,  moistening  it  with  rose- 
water as  you  go  on.  When  beaten  fine  and  smooth,  beat 
gradually  into  icing.  Put  on  very  thick,  and,  when  nearly 
dry,  cover  with  plain  icing. 

TO  MAKE  ICING  FOR  CAKES. 

Beat  the  whites  of  two  small  eggs  to  a high  froth;  then 
add  to  them  quarter  of  a pound  of  white  sugar,  ground 
fine,  like  flour;  flavor  with  lemon  extract,  or  vanilla;  beat 
it  until  it  is  light  and  very  white,  but  not  quite  so  stiff  as 
kiss  mixture;  the  longer  it  is  beaten  the  more  firm  it  will 
become.  No  more  sugar  must  be  added  to  make  it  so. 
Beat  the  frosting  until  it  may  be  spread  smoothly  on  the 
cake.  This  quantity  will  ice  iquite  a large  cake  over  the 
top  and  sides. 


182 


THE  EVERYDAY  COOK-BOOK. 


LOAF  CAKE. 

One  pound  of  butter  beaten  to  a cream,  two  pounds  of 
sugar  rolled  fine,  three  pounds  of  sifted  flour,  six  well- 
beaten  eggs,  three  teaspoonfuls  of  powdered  saleratus,  dis- 
solved in  a little  hot  water,  one  tablespoonful  of  ground 
cinnamon,  and  half  a nutmeg  grated;  add  one  pound  of 
currants,  well  washed  and  dried,  one  pound  of  raisins 
stoned  and  cut  in  two;  work  the  whole  well  together,  di- 
vide it  in  three  loaves,  put  them  in  buttered  basins,'  and 
bake  one  hour  in  a moderate  oven. 

RICH  BRIDE-CAKE. 

Take  four  pounds  of  sifted  flour,  four  pounds  of  sweet, 
fresh  butter,  beaten  to  a cream,  and  two  pounds  of  white 
powdered  sugar;  take  six  eggs  for  each  pound  of  flour,  an 
ounce  of  ground  mace  or  nutmegs,  and  a tablespoonful  of 
lemon  extract  or  orange-flower  water. 

LADY  FINGERS. 

Take  eight  eggs;  whip  the  whites  to  a firm  snow.  In  the 
meantime,  have  the  yolks  beaten  up  with  six  ounces  of 
powdered  sugar.  Each  of  these  operations  should  be  per- 
formed at  least  one  hour.  Then  mix  all  together  with  six 
ounces  of  sifted  flour;  and  when  well  incorporated,  stir  in 
half  a pint  of  rose  or  orange-flower  water;  stir  them  to- 
gether for  some  time. 

Have  ready  some  tin  plates,  rubbed  with  white  wax;  take 
a funnel  with  three  or  four  tubes;  fill  it  with  the  paste,  and 
press  out  the  cakes  upon  the  plates,  to  the  size  and  length 
of  a finger;  grate  white  sugar  over  each;  let  them  lay  until 
the  sugar  melts,  and  they  shine;  then  put  them  in  a moder- 
ate oven,  until  they  have  a fine  color;  when  cool,  take  them 
from  the  tine*  end  ky  them  together  in  couples,  by  the 


THE  EVERYDAY  COOK-BOOK. 


183 


backs.  These  cakes  may  be  formed  with  a spoon,  on  sheets 
of  writing  paper.  Half  this  quantity  will  be  trouble  enough 
at  one  time. 

QUEEN  CAKE* 

Beat  one  pound  of  butter  to  a cream,  with  a tablespoon- 
ful of  rose-water;  then  add  one  pound  of  fine  white  sugar, 
ten  eggs,  beaten  very  light,  and  a pound  and  a quarter  of 
sifted  flour;  beat  the  cake  well  together;  then  add  half  a 
pound  of  shelled  almonds,  blanched,  and  beaten  to  a paste; 
butter  tin  round  basins,  line  them  with  white  paper;  put  in 
the  mixture  an  inch  and  a half  deep;  bake  one  hour  in  a 
quick  oven. 

CHOCOLATE  MACAROONS. 

Put  three  ounces  of  plain  chocolate  in  a pan  and  melt  on 
a slow  fire;  then  work  it  to  a thick  paste  with  one  pound 
of  powdered  sugar  and  the  whites  of  three  eggs;  roll  the 
mixture  down  to  the  thickness  of  about  one-quarter  of  an 
inch;  cut  it  in  small,  round  pieces  with  a paste-cutter, 
either  plain  or  scalloped;  butter  a pan  slightly,  and  dust  it 
with  flour  and  sugar  in  equal  quantities;  place  in  it  the 
pieces  of  paste  or  mixture,  and  bake  in  a hot  but  not  quick 
oven. 

CARAMEL  CAKE. 

One  cup  of  butter,  two  of  sugar,  a scant  cup  milk,  one 
and  a half  cups  flour,  cup  corn  starch,  whites  of  seven 
eggs,  three  teaspoons  baking  powder  in  the  flour;  bake  in 
a long  pan.  Take  half  pound  brown  sugar,  scant  quarter 
pound  chocolate,  half  cup  milk,  butter  size  of  an  egg,  two 
teaspoons  vanilla;  mix  thoroughly  and  cook  as  syrup  until 
stiff  enough  to  spread;  spread  on  cake  and  set  in  the  oven 
to  darj* 


184 


THE  EVERYDAY  COOK-BOOK, 


POUND  CAKE. 

One  pound  of  butter,  one  and  one-quarter  pounds  of  flour, 
one  pound  of  pounded  loaf  sugar,  one  pound  of  currants, 
nine  eggs,  two  ounces  of  candied  peel,  one-half  ounce  of 
citron,  one-half  ounce  of  sweet  almonds;  when  liked,  a lit- 
tle pounded  mace.  Work  the  butter  to  a cream;  dredge  in 
the  flour;  add  the  sugar,  currants,  candied  peel,  which 
should  be  cut  into  neat  slices,  and  the  almond^,  which 
should  be  blanched  and  chopped,  and  mix  all  these  well  to- 
gether; whisk  the  eggs,  and  let  them  be  thoroughly  blended 
with  the  dry  ingredients.  Beat  the  cake  well  for  twenty 
minutes,  and  put  it  into  a round  tin,  lined  at  the  bottom 
and  sides  with  a strip  of  white  buttered  paper.  Bake  it 
from  one  and  one-half  to  two  hours,  and  let  the  oven  be 
well  heated  when  the  cake  is  flrst  put  in,  as,  if  this  is  not 
the  case,  the  currants  will  all  sink  to  the  bottom  of  it.  To 
make  this  preparation  light,  the  yolks  and  whites  of  the 
eggs  should  be  beaten  separately  and  added  separately  to 
the  other  ingredients.  A glass  of  wine  is  added  to  the 
mixture;  but  this  is  scarcely  necessary,  as  the  cake  will  be 
found  quite  rich  enough  without  it. 

COCOANUT  SPONGE  CAKE. 

Beat  the  yolks  of  six  eggs  with  half  a pound  of  sugar 
and  a quarter  of  a pound  of  flour,  add  a teaspoonful  of 
salt,  a teaspoonful  of  lemon  essence,  and  half  a nutmeg, 
grated;  beat  the  whites  of  the  eggs  to  a froth,  and  stir  them 
to  the  yolks,  etc.,  and  the  white  meat  of  a cocoanut,  grated; 
line  square  tin  pans  with  buttered  paper,  and  having  stirred 
the  ingredients  well  together,  put  the  mixture  in  an  inch 
deep  in  the  pans;  bake  in  a quick  oven  half  an  hour;  cut  it 
in  squares,  to  serve  with  or  without  icing. 


THE  EVERYDAY  COOK-BOOK. 


185 


COCOANUT  POUND  CAKE. 

Beat  half  a pound  of  butter  to  a cream;  add  gradually 
a pound  of  sifted  flour,  one  pound  of  powdered  sugar,  two 
teaspoonfuls  baking  powder,  a pinch  of  salt,  a teaspoonful 
of  grated  lemon-peel,  quarter  of  a pound  of  prepared  cocoa- 
nut,  four  well-beaten  eggs,  and  a cupful  of  milk;  mix  thor- 
oughly; butter  the  tins,  and  line  them  with  buttered  paper; 
pour  the  mixture  in  to  the  depth  of  an  inch  and  a half,  and 
bake  in  a good  oven.  When  baked  take  out,  spread  icing 
over  them,  and  return  the  cake  to  the  oven  a moment  to 
dry  the  icing, 

COCOANUT  CUP  CAKE. 

Two  cups  of  sugar,  two  cups  of  butter,  one  cup  of  milk, 
one  teaspoonful  of  essence  of  lemon,  half  a nut  meg  grated, 
four  well-beaten  eggs  and  the  white  meat  of  a cocoanut 
grated;  use  as  much  sifted  wheat  flour  as  will  make  a rather 
stiff  batter;  beat  it  well,  butter  square  tin  pans,  line  them 
with  white  paper,  and  put  in  the  mixture  an  inch  deep; 
bake  in  a moderate  oven  half  au  hour,  or  it  may  require  ten 
minutes  longer.  When  cold,  cut  in  small  squares  or  dia- 
monds; this  is  a rich  cake  and  is  much  improved  by  a thin 
icing.  This  cake  should  be  made  with  flne  white  sugar. 

COCOANUT  DROPS. 

Break  a cocoanut  in  pieces,  and  lay  it  in  cold  water,  then 
cut  off  the  dark  rmd,  ami  grate  the  white  meat  on  a coarse 
grater;  put  the  whites  of  four  eggs  with  half  a pound  of 
powdered  white  sugar;  beat  it  until  it  is  light  and  white, 
then  add  to  it  a teaspoonful  of  lemon  extract,  and  gradually 
as  much  grated  cocoanut  as  will  make  it  as  thick  as  can  be 
stirred  easily  with  a spoon;  lay  it  in  heaps  the  size  of  ft 


186 


THE  EVERYDAY  £00 E-BOOK. 


large  nutmeg  on  sheets  of  white  paper,  place  them  the  dis- 
tance of  half  an  inch  apart;  when  the  paper  is  full,  - lay  it  on 
a baking-tin,  set  them  in  a quick  oven;  when  they  begin  to 
look  yellowish,  they  are  done;  let  them  remain  on  the  paper 
until  nearly  cold,  then  take  them  off  with  a thin-Lladod 
knife.  / 

CITRON  HEART  CAKES. 

Beat  half  a pound  of  butter  to  a cream,  take  six  eggs, 
beat  the  whites  to  a froth,  and  the  yolks  with  half  a pound 
of  sugar,  and  rather  more  than  half  a pound  of  sifted  flour, 
beat  these  well  together,  add  a wineglass  of  brandy,  and 
quarter  of  a pound  of  citron  cut  in  thin  slips,  bake  it  in 
small  heart-shaped  tins,  or  a square  tin  pan,  rubbed  over  with 
a bit  of  sponge  dipped  in  melted  butter;  put  the  mixture  in 
half  an  inch  deep,  bake  fifteen  or  twenty  minutes  in  a quick 
oven.  These  are  very  fine  cakes.  Shred  almonds  may  be 
used  instead  of  citron. 

IMPERIAL  CAKE. 

One  pound  of  flour,  half  a pound  of  butter,  three-quar- 
ters of  a pound  of  sugar,  four  eggs,  half  a pound  of  cur- 
rants, well-washed  and  dredged,  half  a teaspoonful  of  soda 
dissolved  in  hot  water,  half  a lemon,  grated  rind  and  juice, 
one  teaspoonful  of  cinnamon.  Drop  from  a spoon  upon 
well-buttered  paper,  lining  a baking-pan.  Bake  quickly 

PLUM  CAKE. 

Make  a cake  of  two  amps  of  batter,  two  caps  of  raelaesea, 
one  eup  of  sweet  m#k,  two  e$gs,  wefi-beeien,  one  teaspoon- 
ful of  powdered  salerates,  dissolved  with  a little  hot  water, 
one  teaspoonful  of  ground  mace  or  nutmeg,  one  teaspoonful 
el  ground  allspice,  a tablespoonM  of  damemam,  aed  a gB I 


THE  EVERYDAY  COOK-BOOK.  187 

of  brandy;  stir  in  flour  to  make  a batter  as  stiff  as  may  be 
stirred  easily  with  a spoon;  beat  it  well  until  it  is  light, 
then  add  two  pounds  of  raisins,  stoned,  and  cut  in  two,  two 
pounds  of  currants,  picked,  washed,  and  dried,  and  half  a 
pound  of  citron,  cut  in  slips.  Bake  in  a quick  oven.  This 
is  a fine,  rich  cake,  easily  made,  and  not  expensive. 

GOLD  AND  SILVER  CAKE. 

Gold  Part — Yolks  of  eight  eggs,  scant  cup  butter,  two  o! 
sugar,  four  of  flour,  one  of  sour  milk,  teaspoon  soda,  table- 
spoon corn  starch;  flavor  with  lemon  and  vanilla. 

Silver  Part — Two  cups  sugar,  one  of  butter,  four  (scant) 
of  flour,  one  of  sour  milk,  teaspoon  soda,  tablespoon  corn 
starch,  whites  of  eight  eggs;  flavor  with  almond  or  peach. 
Put  in  pan,  alternately,  one  spoonful  of  gold  and  one  of 
silver. 

TO  MAKE  SMALL  SPONGE  CAKES. 

The  weight  of  five  eggs  in  flour,  the  weight  of  eight  in 
pounded  loaf  sugar;  flavor  to  taste.  Let  the  flour  be  per- 
fectly dry,  and  the  sugar  well  pounded  and  sifted.  Separate 
the  whites  from  the  yolks  of  the  eggs,  and  beat  the  latter 
up  with  the  sugar;  then  whisk  the  whites  until  they  become 
rather  stiff,  and  mix  them  with  the  yolks,  but  do  not  stir 
them  more  than  is  just  necessary  to  mingle  the  ingredients 
well  together.  Dredge  in  the  flour  by  degrees,  add  the 
flavoring;  butter  the  tins  well,  pour  in  the  batter,  sift  a 
little  sugar  over  the  cakes,  and  bake  them  in  rather  a quick 
oven,  but  do  not  allow  them  to  take  too  much  color,  as  they 
should  be  rather  pale.  Remove  them  from  the  tins  before 
they  get  cold,  and  turn  them  on  their  faces,  where  let  them 
remain  until  quite  cold,  when  store  them  away  in  a closed 
tin  canister  or  wide-mouthed  glass  bottle. 


188 


TUB  EVBBYD4Y  COOK-BOOK. 


LEMON  CHEESE  CAKE. 

/ 

Two  cups  sugar,  half  cup  butter,  three-quarters  cup 
sweet  milk,  whites  of  six  eggs,  three  cups  flour,  three  tea- 
spoons baking  powder. 

Sauce  for  Lemon  Cheese  Cake. — Grated  rind  and  juice 
of  two  lemons,  yolks  of  three  eggs,  half  cup  butter,  one  cup 
sugar;  mix  all  together,  and  set  on  stove,  and  cook  till 
thick  as  sponge,  stirring  all  the  time;  then  use  like  jelly 
between  the  cakes. 

SNOW  CAKE. 

One  pound  of  arrowroot,  half  pound  pounded  white 
sugar,  half  pound  butter,  the  whites  of  six  eggs;  flavoring 
to  taste,  of  essence  of  almonds,  or  vanilla,  or  lemon. 

Mode:  Beat  the  butter  to  a cream;  stir  in  the  sugar  and 
dwowroot  gradually,  at  the  same  time  beating  the  mixture. 
Whisk  the  whites  of  the  eggs  to  a stiff  froth,  add  them  to 
the  other  ingredients,  and  beat  well  for  twenty  minutes. 
Put  in  whichever  of  the  above  flavoring  may  be  preferred; 
pour  the  cake  into  a buttered  mold  or  tin  and  bake  it  in  a 
moderate  oven  from  one  to  one  and  a half  hours. 

TILDEN  CAKE. 

One  cup  butter,  two  of  pulverized  sugar,  one  of  sweet 
milk,  three  of  flour,  half  cup  corn  starch,  four  eggs,  two 
teaspoons  baking  powder,  two  of  lemon  extract.  This  is 
excellent. 

CORN  STARCH  CAKE. 

Whites  of  six  eggs,  one  cup  of  butter,  two  cups  of  flour, 
one  cup  of  corn  starch,  two  cups  of  sugar,  one  cup  of  sweet 
milk,  one-half  teaspoonful  of  soda,  one  of  cream  of  tartar. 


THE  EVEBYDAY  COOK-BOOK. 


m 


BIRTHDAY  CAKE. 

One  pound  and  a half  of  fine  sugar,  one  poup$  and  a 
half  of  butter,  three  pounds  and  a half  of  currants,  two 
pounds  of  flour,  one-half  pound  candied  peel,  one-half 
pound  almonds,  two  ounces  spices,  the  grated  rind  of  three 
lemons,  eighteen  eggs,  one  gill  of  brandy.  Paper  the  hoops, 
and  bake  three  hours.  Ice  when  cold. 

NAPLES  BISCUIT. 

Beat  eight  eggs  light;  add  to  them  one  pound  of  fine 
white  sugar,  and  one  pound  of  sifted  wheat  flour;  flavor 
with  a teaspoonful  of  salt,  and  essence  of  lemon  or  orange- 
flower  water;  beat  it  until  it  rises  in  bubbles;  bake  in  a 
quick  oven. 

CAKE  TRIFLE. 

Bake  a Naples  biscuit;  cut  out  the  inside  about  one  inch 
from  the  edge  and  bottom,  leaving  the  shell.  In  place  of 
the  inside,  put  a custard  made  of  the  yolks  of  four  eggs, 
beaten  with  a pint  of  boiling  milk,  sweetened,  and  flavored 
with  half  a teaspoonful  of  peach- water;  lay  on  it  some 
jelly,  or  jam;  beat  the  whites  of  two  eggs,  with  white 
ground  sugar,  until  it  will  stand  in  a heap;  put  it  on  the 
jelly,  and  serve. 

SAVOY  CAKE. 

The  weight  of  four  eggs  in  pounded  loaf-sugar,  the 
weight  of  seven  in  flour,  a little  grated  lemon-rind,  or  es- 
sence of  almonds,  or  orange-flower  water.  Break  the  seven 
eggs,  putting  the  yolks  into  one  basin  and  the  whites  into 
another.  Whisk  the  former,  and  mix  with  them  the  sugar, 
th«  grated  lemon-rind,  or  any  other  flavoring  to  taste;  beat 
them  well  together,  and  add  the  whites  of  the  eggs,  whisked 


190 


THE  EVERYDAY  COOK-BOOK. 


to  a froth.  Put  in  the  flour  by  degrees,  continuing  to  beat 
the  mixture  for  one-quarter  of  an  hour,  butter  a mold,  pour 
in  the  cake,  and  bake  it  from  one  and  a quarter  to  one  and 
a half  hours.  This  is  a very  nice  cake  for  dessert,  and  may 
be  iced  for  a supper  table,  or  cut  into  slices  and  spread  with 
jam,  which  converts  it  into  sandwiches, 

COMPOSITION  CAKE. 

Five  cups  of  flour,  two  cups  of  butter,  three  of  sugar, 
one  of  milk,  five  eggs,  one  teaspoon  of  soda;  two  of  cream 
of  tartar,  fruit  as  you  please,  cinnamon,  nutmeg  and  clove 
to  taste. 

ALMOND  CREAM  CAKE. 

On  beaten  whites  of  ten  eggs  sift  one  and  a half  goblets 
pulverized  sugar,  and  a goblet  of  flour,  through  which  has 
been  stirred  a heaping  teaspoon  cream  tartar;  stir  very 
gently  and  do  not  heat  it;  bake  in  jelly-pans.  For  cream, 
take  a half  pint  of  sweet  cream,  yolks  of  three  eggs,  table- 
spoon pulverized  sugar,  teaspoon  com  starch;  dissolve 
starch  smoothly  with  a little  milk,  beat  yolks  and  sugar  to- 
gether with  this,  boil  the  cream,  and  stir  these  ingredients 
in  as  for  any  cream  cake  filling,  only  make  a little  thicker; 
blanch  and  chop  fine  a half  pound  almonds  and  stir  into 
the  cream.  Put  together  like  jelly  cake  while  icing  is  soft, 
and  stick  in  a half  pound  of  almonds,  split  in  two. 

ICE-CREAM  CAKE. 

Make  good  sponge  cake,  bake  half  an  inch  thick  in  jelly- 
pans,  and  let  them  get  perfectly  cold;  take  a pint  thickest 
sweet  cream,  beat  until  it  looks  like  ice-cream,  make  very 
sweet,  and  flavor  with  vanilla;  blanch  and  ohop  a pound 


THE  EVERYDAY  COOK-BOOK.  191 

almonds,  stir  into  cream,  and  put  very  thick  between  each 
layer.  This  is  the  queen  of  all  cakes. 

ECONOMICAL  CAKE. 

One  pound  of  flour,  one-quarter  pound  of  sugar,  one- 
quarter  pound  of  butter  or  lard,  one-half  pound  of  cur- 
rants, one  teaspoonful  of  carbonate  of  soda,  the  whites  of 
four  eggs,  one-half  pint  of  milk.  In  making  many  sweet 
dishes,  the  whites  of  eggs  are  not  required,  and  if  well 
beaten  and  added  to  the  above  ingredients,  make  an  ex- 
cellent cake,  with  or  without  currants.  Beat  the  butter  to 
a cream,  well  whisk  the  whites  of  the  eggs,  and  stir  all  the 
ingredients  together  but  the  soda,  which  must  not  be  added 
until  all  is  well  mixed,  and  the  cake  is  ready  to  be  put  into 
the  oven.  When  the  mixture  has  been  well  beaten,  stir  in 
the  soda,  put  the  cake  into  a buttered  mold,  and  bake  it  in 
a moderate  oven  for  one  and  a half  hours. 

DELICATE  CAKE. 

Three  cups  of  flour,  two  of  sugar,  three-fourths  cup  of 
sweet  milk,  whites  of  six  eggs,  half  cup  butter,  teaspoon 
cream  tartar,  half  teaspoon  of  soda.  Flavor  with  lemon. 

ORANGE  CAKE. 

One  cup  of  sugar,  half  a cup  of  butter,  half  a cup  of 
sweet  milk,  two  cups  of  flour,  three  eggs,  one  and  a half 
teaspoonfuls  of  baking  powder;  bake  in  jeHy-iins. 

Objlnge  Fbostln'q  foe  Same. — One  orange,  grate  off  the 
outside,  and  mix  with  juice,  and  add  sugar  until  quite  s tiff, 
and  make  like  jelly  cake;  make  four  layers  of  the  cake. 


193 


THE  EVERYDAY  COOK-BOOK. 


FRIED  CAKES. 

One  enp  of  sugar,  two  eggs,  half  a cup  of  shortening,  one 
teaspoem  of  soda,  one  cup  of  sour  milk,  cut  in  rings;  have 
your  lard  very  hot,  in  which  place  a peeled  potato  to  keep 
lard  from  burning,  and  drop  in  your  cakes;  they  will  come 
to  the  top  of  lard  when  light;  fry  a dark  brown;  when 
taken  out  sprinkle  sugar  over  them. 

JELLY  KISSES. 

Kisses  to  be  served  for  dessert  at  a large  dinner,  with 
pther  suitable  confectionery,  may  be  varied  in  this  way: 
Having  made  the  kisses,  put  them  in  a moderate  oven,  un- 
til the  outside  is  a little  hardened;  then  take  one  off  care- 
fully, as  before  directed;  take  out  the  soft  inside  with  the 
handle  of  a spoon,  and  put  it  back  with  the  mixture, /to 
make  more;  then  lay  the  shell  down.  Take  another,  a&4 
prepare  it  likewise;  fill  the  shells  with  currant  jelly,  or  jam; 
join  two  together,  cementing  them  with  some  of  the  mix- 
ture; so  continue  until  you  have  enough.  Make  kisses, 
cocoanut  drops,  and  such  like,  the  day  before  they  are 
wanted. 

COCOANUT  KISSES. 

Make  a kiss  mixture;  add  to  it  half  of  a cocoanut,  grated 
(the  white  meat;  only);  finish  as  directed  for  kisses. 

FIG  CAKE. 

Silver  Part. — Two  cups  sugar,  two-thirds  cup  butter,  rot 
quite  two-thirds  cup  sweet  milk,  whites  of  eight  eggs,  th^ee 
heaping  teaspoons  baking  powder,  thoroughly  sifted,  with 
three  cups  flour;  stir  sugar  and  butter  to  a cream,  add  frilk 
and  flour,  and  last  whites  of  eggs. 

Gold  Part. — One  cup  sugar,  throe-fourths  cup  butter,  h*/l 


THE  EVER  YD  A Y COOK-BOOK . IW3 

eup  sweet  milk,  one  and  a half  teaspoons  baking  powder 
sifted  in  a little  more  than  one  and  a half  cups  flour,  yolks 
of  seven  eggs  thoroughly  beaten,  and  one  whole  egg,  one 
teaspoon  allspice,  and  cinnamon  until  you  can  taste  it;  bake 
the  white  in  two  long  pie-tins.  Put  half  the  gold  in  a pie- 
tin,  and  lay  on  one  pound  halved  figs  (previously  sifted 
over  with  flour),  so  that  they  will  just  touch  each  other; 
put  on  the  rest  of  the  gold,  and  bake.  Put  the  cakes  to- 
gether with  frosting  while  warm,  the  gold  between  the  white 
ones,  and  cover  with  frosting. 

CALIFORNIA  CAKE. 

Two  cups  of  sugar,  one  cup  butter,  one  cup  milk,  two 
eggs,  three  teaspoons  baking  powder,  put  in  three  cups 
sifted  flour,  flavor  and  add  fruit.  This  recipe  makes  two 
cakes. 

WHITE  MOUNTAIN  CAKE. 

One  sup  sugar,  one-half  cup  of  butter,  one-half  cup 
sweet  milk,  one-half  cup  com  starch,  one  cup  flour,  whites 
of  six  eggs,  a little  vanilla,  two  teaspoonfuls  baking  pow- 
der. Bake  in  layers. 

Frosting  fob  Above. — Whites  of  five  eggs,  twenty  table- 
spoonfuls sifted  sugar,  beaten  very  light;  a little  vanilla. 
Spread  between  layers  and  outside  of  cake. 

LEMON  CAKE. 

One  half  cop  of  sugar,  one  teaspoon  butter,  cm  UHa 
spoonful  of  milk,  three  eggs,  one  eup  flour,  one  teaspoon 
baking  powder;  bake  in  jelly-tins,  put  between  two  apple 
and  one  lemon,  grated  together  with  a little  sugar. 

STRAWBERRY  SHORTCAKE. 

Make  good  biscuit  crust;  bake  in  two  tins  of  same  shape 
and  riae;  arise  berries  with  plenty  of  sugar;  open  tbs  short* 
» 


m THE  EVERYDAY  COOK-BOOK. 

cake,  butter  well  and  place  berries  in  layers,  alternated  with 
the  crust;  have  the  top  layer  of  berries  and  over  all  put 
charlotte  russe  or  whipped  cream. 

MARBLE  CAKE. 

White  Part. — Whites  of  seven  eggs,  three  cups  white 
sugar,  one  of  butter,  one  of  sour  milk,  four  of  flour,  sifted 
and  heaping,  one  teaspoon  soda;  flavor  to  taste. 

Dark  Part. — Yolks  of  seven  eggs,  three  cups  brown  sugar, 
one  of  butter,  one  of  sour  milk,  four  of  flour,  sifted  and 
heaping,  one  tablespoon  each  of  cinnamon,  allspice  and 
cloves,  one  teaspoon  soda;  put  in  pans  a spoonful  of  white 
part  and  then  a spoonful  of  dark,  and  so  on.  Bake  an  hour 
and  a quarter.  Use  coffee  cups  to  measure.  This  will  make 
one  large  and  one  medium  cake.  The  white  and  dark  parts 
are  alternated,  either  putting  in  a spoonful  of  white,  then 
of  dark,  or  a layer  of  white  and  then  of  dark  part,  being 
careful  that  the  cake  may  be  nicely  “marbleized.” 

WHITE  POUND  CAKE. 

One  pound  sugar,  one  of  flour,  half  pound  butter,  whites 
Of  sixteen  eggs,  teaspoon  baking  powder  sifted  thoroughly 
with  the  flour;  put  in  cool  oven  with  gradual  increase  of 
heat.  For  boiled  icing  for  the  cake,  take  three  cups  sugar 
boiled  in  one  of  water  until  clear;  beat  whites  of  three  eggs 
to  very  stiff  froth,  and  pour  over  them  the  boiling  liquid, 
beating  all  the  time  for  ten  minutes;  froth  while  both  cake 
and  icing  are  warm. 

NELLY’S  CHOCOLATE  CAKE. 

One  cup  of  butter,  two  of  sugar,  flve  eggs,  leaving  out 
two  of  the  whites,  one  scant  cup  of  milk,  two  full  teaspoons 
of  baking  powder;  mix  well  in  three  cups  flour;  bake  in 


THE  EVERYDAY  COOK-BOOK. 


195 


two  long  shallow  tins.  Dressing:  Beat  the  whites  of  two 
eggs  to  a stiff  froth,  add  a scant  cup  and  a half  of  sugar; 
flavor  with  vanilla,  add  six  tablespoons  of  grated  chocolate; 
add  the  dressing  when  the  cake  is  cold,  and  cut  in  diamond 
slices. 

RICE  CAKE. 

One  cupful  of  butter,  two  of  sugar,  two  and  one-fourth 
of  rice  flour,  six  eggs,  the  juice  and  rind  of  a lemon.  Beat 
the  butter  to  a cream;  then  gradually  beat  in  the  sugar, 
and  add  the  lemon.  Beat  the  yolks  and  whites  separately, 
and  add  them  to  the  beaten  sugar  and  butter.  Add  also 
the  rice  flour.  Pour  into  a shallow  pan,  to  the  depth  of 
about  two  inches.  Bake  from  thirty-five  to  forty-five  min- 
utes in  a moderate  oven. 

CREAM  CAKE. 

Two  eggs,  one  cup  of  sugar,  one  cup  of  cream,  two  cups 
of  flour,  one  teaspoonful  of  cream  of  tartar,  and  one  tea- 
spoonful of  soda. 

DOUGHNUTS. 

One  cup  of  sugar,  two  eggs,  two  tablespoons  of  melted 
butter,  two-thirds  cup  of  milk,  two  even  teaspoons  of  cream 
tartar,  one  even  teaspoon  of  soda,  flour  enough  to  roll,  salt 
and  nutmeg. 

SPONGE  CAKE. 

One  pound  sugar,  one  of  flour,  ten  eggs.  Stir  yolks  of 
eggs  and  sugar  till  perfectly  light;  heat  whites  of  eggs  and 
add  them  with  the  flour  after  beating  together  lightly;  flavor 
with  lemon.  Three  teaspoons  baking  powder  in  the  flour 
will  add  to  its  lightest*,  but  it  never  fails  without  Bake  in 


196 


THE  EVERYDA  Y COOK-BOOK. 


COFFEE  CAKE. 

Two  cups  brown  sugar,  one  of  butter,  one  of  molasses, 
one  of  strong  coffee  as  prepared  for  the  table,  four  eggs, 
one  teaspoon  saleratus,  two  of  cinnamon,  two  of  cloves,  one 
of  grated  nutmeg,  pound  raisins,  one  of  currants,  four  cups 
flour. 

SOFT  GINGERBREAD. 

Six  cupfuls  of  flour,  three  of  molasses,  one  of  cream,  one 
of  lard  or  butter,  two  eggs,  one  teaspoonful  of  saleratus, 
and  two  of  ginger.  This  is  excellent. 

SPICE  CAKE. 

One  and  one-half  cups  of  sugar,  half  cup  butter,  half  of 
sour  milk,  two  cups  of  raisins  chopped,  three  eggs,  half  a 
nutmeg,  one  teaspoon  cinnamon,  one  of  doves,  one  saler- 
atus; mix  rather  stiff;  bake  in  loaf  tins  in  moderate  oven. 

SWEET  STRAWBERRY  SHORTCAKE. 

Three  eggs,  one  cupful  sugar,  two  of  flour,  one  tablespoon- 
ful of  butter,  a teaspoonful,  heaped,  of  baking  powder. 
Beat  the  butter  and  sugar  together,  and  add  the  eggs  well- 
beaten.  Stir  in  the  flour  and  baking  powder  well  sifted  to- 
gether. Bake  in  deep  tin  plates.  This  quantity  will  fill 
four  plates.  With  three  pints  of  strawberries  mix  a cupful 
of  sugar.  Spread  the  fruit  between  the  layers  of  cake. 
The  top  layer  of  strawberries  may  be  covered  with  a 
meringue  made  with  the  white  of  an  egg  and  a tablespoon- 
ful of  powdered  sugar. 

GINGER  NUTS. 

One  and  three-quarter  pounds  of  syrup,  one  pound  of 
moist  sugar,  one  pound  of  butter,  two  and  three-quarter 


THE  EVERYDAY  COOK-BOOK. 


197 


pounds  of  flour,  one  and  a half  ounces  of  ground  ginger, 
one  and  a half  ounces  of  allspice,  one  and  a half  ounces  of 
coriander  seed,  sal  volatile  size  of  a bean,  a little  Cayenne, 
flour  enough  to  roll  out,  but  not  thin,  cut  with  a wineglass 
or  roll  between  your  hands  into  small  balls,  and  pinch. 

RIBBON  CAKE. 

Two  cupfuls  of  sugar,  one  of  butter,  one  of  milk,  four  of 
flour  (rather  scant),  four  eggs,  half  a teaspoonful  of  soda, 
one  of  cream  of  tartar.  Beat  the  butter  to  a cream.  Add 
the  sugar  gradually,  beating  all  the  while;  then  the  flavoring 
(lemon  or  nutmeg).  Beat  the  eggs  very  light.  Add  them 
and  the  milk.  Measure  the  flour  after  it  has  been  sifted. 
Return  it  to  the  sieve,  and  mix  the  soda  and  cream  of  tartar 
with  it.  Sift  this  into  the  bowl  of  beaten  ingredients.  Beat 
quickly  and  vigorously,  to  thoroughly  mix,  and  then  stop. 
Take  three  sheet  pans  of  the  same  size,  and  in  each  of  two  put 
one-third  of  the  mixture,  and  bake.  To  the  other  third 
add  four  teaspoonfuls  of  cinnamon,  a cupful  of  currants  and 
about  an  eighth  of  a pound  of  citron,  cut  fine.  Bake  this 
in  the  remaining  pan.  When  done,  take  out  of  the  pans. 
Spread  the  light  cake  with  a thin  layer  of  jelly,  while  warm. 
Place  on  this  the  dark  cake,  and  spread  with  jelly.  Place 
the  other  sheet  of  light  cake  on  this.  Lay  a paper  over 
all,  and  then  a thin  sheet,  on  which  put  two  irons.  The 
cake  will  press  in  about  two  hours. 

JELLY  ROLL. 

Make  the  sponge  cake  mixture  as  for  lady-fingers,  and 
bake  in  one  shallow  pan  twenty  minutes.  While  it  is  yet 
warm  cut  off  the  edges,  and  spread  the  cake  with  any  kind 
of  jelly.  Roll  up,  and  pin  a towel  around  it.  Put  in  a cool 
place  until  serving  time.  Cut  in  slices  with  a sharp  knife. 


199 


THE  EVERYDAY  COOK-BOOK. 


DELICATE  CRULLERS. 

Take  four  eggs,  four  tablespoonfuls  of  lard,  four  table- 
spoonfuls of  sugar,  a teaspoonful  of  salt,  and  half  a nutmeg 
grated,  a teaspoonful  of  lemon  extract  may  be  added;  work 
into  these  as  much  sifted  flour  as  will  make  a nice  dough, 
roll  it  to  about  an  eighth  of  an  inch  thickness,  and  fry 
as  directed  for  doughnuts  and  crullers. 

To  make  little  baskets,  cut  the  paste  in  strips  an  inch  and 
a half  wide,  and  three  inches  long,  and  with  a giggling  iron 
cut  slices  across  it  from  one  side  to  the  other,  within  a quarter 
of  an  inch  of  either  edge,  and  quarter  of  an  inch  apart; 
then  join  the  two  ends  together  in  a circle,  forming  the 
basket;  press  it  down  slightly,  that  the  strips  may  bulge, 
and  so  form  the  basket,  like  those  made  for  fly-traps  of 
paper;  so  soon  as  they  are  taken  from  the  fat  (five  minutes 
will  do  them),  grate  white  sugar  over. 


THE  EVERYDAY  COOK-BOOK. 


199 


DESSERT  AND  TEA  DISHES. 


BOILED  CUSTARD. 

One  quart  milk,  eight  eggs,  one-half  pound  of  sugar;  beat 
to  a good  froth  the  eggs  and  sugar.  Put  the  milk  in  a tin 
pail  and  set  it  in  boiling  water;  pour  in  the  eggs  and  sugar 
and  stir  it  until  it  thickens. 

LEMON  CUSTARD. 

Beat  the  yolks  of  eight  eggs  till  they  are  white,  add  pint 
boiling  water,  the  rinds  of  two  lemons  grated,  and  the  juice 
sweetened  to  taste;  stir  this  on  the  fire  till  it  thickens,  then 
add  a large  glass  of  rich  wine,  and  one-half  glass  brandy; 
give  the  whole  a good  boil,  and  put  in  glasses.  To  be 
eaten  cold.  Or,  put  the  thin  yellow  rind  of  two  lemons, 
with  the  juice  of  three,  and  sugar  to  taste,  into  one  pint  of 
warm  water.  As  lemons  vary  in  size  and  juiciness,  the  ex- 
act quantity  of  sugar  cannot  be  given.  Ordinary  lemons 
require  three  gills.  It  will  be  safe  to  begin  with  that 
quantity,  more  may  be  added  if  required.  Beat  the  whites 
to  a stiff  froth,  then  the  yolks;  then  beat  both  together, 
pour  in  gradually  while  beating  the  other  ingredients;  put 
all  in  a pail,  set  in  a pot  of  boiling  water,  and  stir  until 
thick  as  boiled  custard;  strain  it  in  a deep  dish;  when  cool 
place  on  ice.  Serve  in  glasses. 

SNOW  CUSTARD. 

Half  a package  of  Cox's  gelatine,  three  eggs,  two 
oops  of  sugar,  juice  of  one  lemon;  soak  the  gelatine  cm 


200 


THE  EVERYDAY  COOK-BOOK. 


hour  in  a teacup  of  cold  water,  add  one  pint  boiling  water, 
stir  until  thoroughly  dissolved,  add  two-thirds  of  the  sugar 
and  the  lemon-juice;  beat  the  whites  of  the  eggs  to  a stiff 
froth,  and  when  the  gelatine  is  quite  cold  whip  it  into  the 
whites,  a spoonful  at  a time  from  half  an  hour  to  an  hour. 
Whip  steadily  and  evenly,  and  when  all  is  stiff  pour  in  a 
mold,  or  in  a dozen  egg-glasses  previously  wet  with  cold 
water,  and  set  in  a cold  place.  In  four  or  five  hours  turn 
into  a glass  dish.  Make  a custard  of  one  and  a half  pints 
milk,  yolks  of  eggs,  and  remainder  of  the  sugar,  flavor  with 
vanilla,  and  when  the  meringue  or  snowballs  are  turned  out 
of  the  mo)d,  pour  this  around  the  base. 

TAPIOCA  PUDDING. 

Three  ounces  of  tapioca,  one  quart  of  milk,  two  ounces  of 
butter,  quarter  of  a pound  of  sugar,  four  eggs,  flavoring  of 
vanilla  or  bitter  almonds.  Wash  the  tapioca,  and  let  it  stew 
gently  in  the  milk  by  the  side  of  the  stove  for  quarter  of 
an  hour,  occasionally  stirring  it;  then  let  it  cool;  mix  with 
it  the  butter,  sugar,  and  eggs,  which  should  be  well  beaten, 
and  flavor  with  either  of  the  above  ingredients.  Butter 
a pie-dish,  and  line  the  edges  with  puff-paste;  put  in  the 
pudding,  and  bake  in  a moderate  oven  for  an  hour.  If  the 
pudding  is  boiled,  add  a little  more  tapioca,  and  boil  it  in  a 
buttered  basin  one  and  a half  hours. 

BLANC-MANGE. 

One  quarter  pound  of  sugar,  one  quart  of  mQk,  one  and 
a half  ounces  of  isinglass,  the  rind  of  half  a lemon,  four 
laurel  leaves.  Put  all  the  ingredients  into  a lined  saucepan, 
and  boil  gently  until  the  isinglass  is  dissolved;  taste  it  oc- 
casionally to  ascertain  when  it  is  sufficiently  flavored  with 
the  laurel  leaves;  then  take  them  out,  and  keep  stirring  the 


THE  EVERYDAY  COOK-BOOK. 


201 


mixture  over  the  fire  for  about  ten  minutes.  Strain  it 
through  a fine  sieve  into  a jug,  and,  when  nearly  cold,  pour 
it  into  a well-oiled  mold,  omitting  the  sediment  at  the 
bottom.  Turn  it  out  carefully  on  a dish,  and  garnish  with 
preserves,  bright  jelly,  or  a compote  of  fruit. 

IVORY  BLANC-MANGE. 

Soak  one  ounce  of  gelatine  for  ten  minutes  in  a little  cold 
milk  and  pour  over  the  gelatine,  and  stir  it  constantly  until 
it  is  all  dissolved;  it  may  be  placed  in  the  dish  and  set  on  top 
of  a boiling  teakettle  for  a few  minutes;  remove  it  and  add 
a small  cupful  of  sugar  and  two  tablespoonfuls  of  sherry 
wine.  Strain  into  molds. 

4 

RICE  BLANC-MANGE. 

One-quarter  pound  of  ground  rice,  three  ounces  of  loaf 
sugar,  one  ounce  of  fresh  butter,  one  quart  of  milk,  flavor- 
ing of  lemon-peel,  essence  of  almonds  or  vanilla,  or  laurel 
leaves.  Mix  the  rice  to  a smooth  batter  with  about  one- 
half  pint  of  milk,  and  the  remainder  put  into  a saucepan, 
with  the  sugar,  butter,  and  whichever  of  the  above  flavor- 
ings may  be  preferred;  bring  the  milk  to  the  boiling  point, 
quickly  stir  in  the  rice,  and  let  it  boil  for  about  ten  min- 
utes, or  until  it  comes  easily  away  from  the  saucepan,  keep- 
ing it  well  stirred  the  whole  time.  Grease  a mold  with  pure 
salad  oil;  pour  in  the  rice,  and  let  it  get  perfectly  set,  when 
it  should  turn  out  quite  easily;  garnish  it  with  jam,  or  pour 
round  a compote  of  any  kind  of  fruit,  just  before  it  is  sent 
to  table.  This  blanc-mange  is  better  for  being  made  the 
day  before  it  is  wanted,  as  it  then  has  time  to  become  firm. 
If  laurel  leaves  are  used  for  flavoring,  steep  three  of  them 
in  the  milk,  and  take  them  out  before  the  rice  is  added; 


202 


THE  EVERYDAY  COOK-BOOK . 


about  eight  drops  of  essence  of  almonds,  or  from  twelve  to 
sixteen  drops  of  essence  of  vanilla,  would  be  required  to 
flavor  the  above  proportion  of  milk. 

APPLE  TRIFLE. 

Ten  good-sized  apples,  the  rind  of  one-half  lemon,  six 
ounces  of  pounded  sugar,  one-half  pint  of  milk,  one-half 
pint  of  cream,  two  eggs,  whipped  cream.  Peel,  core,  and 
cut  the  apples  into  thin  slices;  and  put  them  into  a saucepan, 
with  two  tablespoonfuls  of  water,  the  sugar,  and  minced 
lemon-rind.  Boil  all  together  until  quite  tender,  and  pulp 
the  apples  through  a sieve;  if  they  should  not  be  quite 
sweet  enough,  add  a little  more  sugar,  and  put  them  at  the 
bottom  of  the  dish  to  form  a thick  layer.  Stir  together  the 
milk,  cream  and  eggs,  with  a little  sugar,  over  the  fire;  and 
let  the  mixture  thicken,  but  do  not  allow  it  to  reach 
the  boiling  point.  When  thick,  take  it  off  the  fire;  let 
it  cool  a little,  then  pour  it  over  the  apples.  Whip  some 
cream  with  sugar,  lemon-peel,  etc.,  the  same  as  for  other 
trifles;  heap  it  high  over  the  custard,  and  the  dish  is  ready 
for  table.  It  may  be  garnished,  as  fancy  dictates,  with 
strips  of  bright  apple  jelly,  slices  of  citron,  eta 

LEMON  TRIFLE. 

Juice  of  two  lemons  and  grated  peel  of  one,  one  pint 
cream,  well  sweetened  and  whipped  stiff,  one  cup  of  sherry, 
a little  nutmeg.  Let  sugar,  lemon-juice  and  peel  lie  to- 
gether two  hours  before  you  add  wine  and  nutmeg.  Strain 
through  double  tarlatan,  and  whip  gradually  into  the  frothed 
cream.  Serve  very  soon,  heaped  in  small  glasses.  Pass 
cake  with  this,  as  well  as  with  the  tea 


THE  EVERYDAY  COOK-BOOK. 


VM 

FLOATING  ISLAND, 

Take  a quart  of  rich  cream,  and  divide  it  in  half.  Sweeten 
one  pint  of  it  with  loaf  sugar,  and  stir  it  into  sufficient  cur- 
rant jelly,  to  color  it  of  a fine  pink.  Put  it  into  a glass 
bowl,  and  place  in  the  centre  a pile  of  sliced  almond  sponge 
cake,  or  lady  cake;  every  slice  spread  thickly  with  raspberry 
jam  or  marmalade,  and  laid  evenly  one  on  another.  Have 
ready  the  other  pint  of  cream,  flavored  with  the  juice  of 
two  lemons,  and  beaten  to  a stiff  froth.  Heap  it  all  over 
the  pile  ot  cake  so  as  entirely  to  cover  it.  Both  creams 
must  be  made  very  sweet. 

APPLE  SNOW 

Forms  a showy,  sweet  dish,  and  may  be  made  as  follows: 
Ten  or  a dozen  apples  prepared  as  before,  flavoring  with  a 
little  lemon-juice;  when  reduced  to  a pulp  let  them  stand  to 
cool  for  a little  time,  meanwhile  beat  up  the  whites  of  ten 
or  a dozen  eggs  to  a froth,  and  stir  into  the  apples,  as  also 
some  sifted  sugar,  say  a teacupful;  stir  till  the  mixture  be- 
gins to  stiffen,  and  then  heap  it  up  in  a glass  dish  or  serve 
in  custard  cups,  ornamented  with  spots  of  red  currant  jelly. 

Thick  cream  should  at  table  be  ladled  out  to  the  snow. 

TROPICAL  SNOW. 

Ten  sweet  oranges,  one  cocoanut,  pared  and  grated,  two 
glasses  sherry,  one  cup  powdered  sugar,  six  bananas.  Peel 
and  cut  the  oranges  small,  taking  out  the  seeds.  Put  a 
layer  in  a glass  bowl  and  wet  with  wine,  then  strew  with 
sugar.  Next,  put  a layer  of  grated  cocoanut,  slice  the 
bananas  thin,  and  cover  the  cocoanut  with  them.  When 
the  dish  has  been  filled  in  this  order,  heap  with  cocoanut. 
Eat  soon  or  the  oranges  will  toughen. 


THE  EVERYDAY  COOK-BOOK. 


SWISS  CREAM. 

One-quarter  pound  of  macaroons  or  six  small  spong- 
cakes,  one  pint  of  cream,  five  ounces  of  lump  sugar, 
two  tablespoonfuls  of  arrowroot,  the  rind  of  one  lemon, 
the  juice  of  half  lemon,  three  tablespoonfuls  of  milk.  Lay 
the  macaroons  or  sponge-cakes  in  a glass  dish,  and  pour 
over  them  as  much  sherry  as  will  cover  them,  or  sufficient 
to  cover  them  well.  Put  the  cream  into  a lined  saucepan, 
with  the  sugar  and  lemon-rind,  and  let  it  remain  by  the  side 
of  the  fire  until  the  cream  is  well-flavored,  when  take  out 
the  lemon-rind.  Mix  the  arrowroot  smoothly  with  the  cold 
milk;  add  this  to  the  cream,  and  let  it  boil  gently  for  about 
three  minutes,  keeping  it  well  stirred.  Take  it  off  the  fire, 
stir  till  nearly  cold,  when  add  the  lemon-juice,  and  pour  the 
whole  over  the  cakes.  Garnish  the  cream  with  strips  of 
angelica,  or  candied  citron  cut  thin,  or  bright-colored  jelly 
or  preserve.  This  cream  is  exceedingly  delicious,  flavored 
with  vanilla  instead  of  lemon;  when  this  flavoring  is  used, 
the  sherry  may  be  omitted,  and  the  mixture  poured  over  the 
dry  cakes. 

ITALIAN  CREAM. 

Take  one  quart  of  cream,  one  pint  of  milk  sweetened  very 
sweet,  and  highly  seasoned  with  sherry  wine  and  vanilla; 
beat  it  with  a whip  dasher,  and  remove  the  froth  as  it  rises, 
until  it  is  all  converted  into  froth.  Have  ready  one  box  of 
Cox’s  sparkling  gelatine  dissolved  in  a little  warm  water; 
set  the  frothed  cream  into  a tub  of  ice;  pour  the  gelatine 
into  it,  and  stir  constantly  until  it  thickens,  then  pour  into 
molds,  and  set  in  a cool  place. 

WHIPPED  CREAM. 

Mix  one  pint  of  cream  with  nine  tablespoons  of  fine 
sugar  and  one  gill  of  wine  in  a large  bowl;  whip  these  with 


THE  EVERYDAY  COOK-BOOK. 


205 


% 

the  cream  dasher,  and  as  the  froth  rises,  skim  into  the  dish 
in  which  it  is  to  be  served.  Fill  the  dish  full  to  the  top,  and 
ornament  with  kisses  or  macaroons. 

% 

TIPSY  CAKE. 

One  molded  sponge  or  Savoy  cake,  sufficient  sweet  wine 
or  sherry  to  soak  it,  six  tablespoonfuls  of  brandy,  two  ounces 
of  sweet  almonds,  one  pint  of  rich  custard.  Procure  a 
cake  that  is  three  or  four  days  old— either  sponge,  Savoy, 
or  rice  answering  for  the  purpose  of  a tipsy  cake.  Cut  the 
bottom  of  the  cake  level,  to  make  it  stand  firm  in  the  dish; 
make  a small  hole  in  the  centre,  and  pour  in  and  over  the 
cake  sufficient  sweet  wine  or  sherry,  mixed  with  the  above 
proportion  of  brandy,  to  soak  it  nicely.  When  the  cake  is 
well  soaked,  blanch  and  cut  the  almonds  into  strips,  stick 
them  all  over  the  cake,  and  pour  round  it  a good  custard, 
allowing  eight  eggs  instead  of  five  to  the  pint  of  milk. 
The  cakes  are  sometimes  crumbled  and  soaked,  and  a 
whipped  cream  heaped  over  them,  the  same  as  for  trifles. 

SNOW  PYRAMIDS. 

Beat  to  a stiff  foam  the  whites  of  half  a dozen  eggs,  add 
a small  teacupful  of  currant  jelly,  and  whip  -all  together 
again.  Fill  as  many  saucers  as  you  have  guests  half  full  of 
cream,  dropping  in  the  centre  of  each  saucer  a tablespoon- 
fulof  the  beaten  eggs  and  jelly  in  the  shape  of  a pyramid. 

AN  EXCELLENT  DESSERT. 

One  can  or  twelve  large  peaches,  twocoffeecups  of  sugar, 
one  pint  of  water,  and  the  whites  of  three  eggs;  break  the 
peaches  with  and  stir  all  the  ingredients  together;  freeze 
the  whole  into  form;  beat  the  eggs  tea  froth. 


m 


THE  EVERYDAY  COOK-BOOK. 


APPLE  FRITTERS. 

One  teacup  of  sweet  milk,  one  tablespoon  sweet  light 
dough  dissolved  in  milk,  three  eggs  beaten  separately,  one 
teaspoon  of  salt,  one  and  a half  teacups  of  flour,  one  table- 
spoon of  sugar,  and  the  grated  peel  of  a lemon,  peeled  ap- 
ples sliced  without  the  core;  drop  into  hot  lard  with  a 
piece  of  apple  in  each  one;  sprinkle  with  powdered  or 
spiced  sugar.  Let  them  stand  after  making  and  they  will 
be  lighter.  Good. 

JELLY  CAKE  FRITTERS. 

Some  stale  sponge,  or  plain  cup  cake,  cut  inter  rounds 
with  a cake  cutter.  Hot  lard,  strawberry  or  other  jam,  or 
jelly,  a little  boiling  milk.  Cut  the  cake  carefully  and  fry  a 
nice  brown.  Dip  each  slice  for  a second  in  a bowl  of  boil- 
ing milk,  draining  this  off  on  the  side  of  the  vessel;  lay  on 
a hot  dish  and  spread  thickly  with  strawberry  jam,  peach 
jelly,  or  other  delicate  conserve.  Pile  them  neatly  and  sand 
around  hot,  with  cream  to  pour  over  them.  This  is  a nice 
way  of  using  up  stale  cake,  and  if  rightly  prepared*  the  des- 
sert is  almost  equal  to  Neapolitan  pudding. 

PEACH  MERINGUE. 

Pare  and  quarter  (removing  stones)  a quart  of  sound,  ripe 
peaches,  place  them  all  in  a dish  that  it  will  not  injure  to  set 
in  the  oven  and  yet  suitable  to  place  on  the  table.  Sprinkle 
the  peaches  with  sugar,  and  cover  them  well  with  the 
beaten  whites  of  three  eggs.  Stand  the  dish  in  the  oven 
until  the  eggs  have  become  a delicate  brown,  then  remove 
and,  when  cool  enough,  set  on  a dish  of  ice,  in  a very  cool 
place.  Take  the  yolks  of  the  eggs,  add  to  them  a pint  of 
milk,  sweeten  and  flavor  and  boil  same  in  a custard  kettle, 
being  careful  to  keep  the  eggs  from  curdling.  When  cool 

I 


THE  EVERYDAY  COOK-BOOK. 


20 1 


pour  into  a glass  pitcher  and  serve  with  the  meringue  when 
ready  to  use. 

CHARLOTTE  RUSSE. 

Whip  one  quart  rich  cream  to  a stiff  froth,  and  drain  well 
on  a nice  sieve.  To  one  scant  pint  of  milk  add  six  eggs 
beaten  very  light;  make  very  sweet;  flavor  high  with  va- 
nilla. Cook  over  hot  water  till  it  is  a thick  custard.  Soak 
one  full  ounce  Cox’s  gelatine  in  a very  little  water,  and 
warm  over  hot  water.  When  the  custard  is  very  cold,  beat 
in  lightly  the  gelatine  and  the  whipped  cream.  Line  the 
bottom  of  your  mold  with  buttered  paper,  the  sides  with 
sponge  cake  or  lady-fingers  fastened  together  with  the  white 
of  an  egg.  Pill  with  the  cream,  put  in  a cold  place  or  in 
summer  on  ice.  To  turn  out,  dip  the  mold  for  a moment 
in  hot  water.  In  draining  the  whipped  cream,  all  that 
drips  through  can  be  rewhipped. 

JELLIED  GRAPES. 

A very  delicate  dish  is  made  of  one-third  of  a cup  of 
rice,  two  cups  of  grapes,  half  a cup  of  water,  and  two 
spoons  of  sugar.  Sprinkle  the  rice  and  sugar  among  the 
grapes,  while  placing  them  in  a deep  dish;  pour  on  the 
water,  cover  close  and  simmer  two  hours  slowly  in  the  oven. 
Serve  warm  as  sauce,  or  cold  as  pudding.  If  served  warm 
as  pudding,  increase  slightly  the  proportion  of  rice  and 
sugar. 

JELLY  AND  CUSTARD. 

One-half  package  of  gelatine,  soaked  in  water  enough  to 
cover  it;  when  soaked  pour  one  pint  of  boiling  water  over 
it,  then  add  one  cup  of  white  sugar  and  squeeze  the  juice  of 
one  large  lemon  into  it  and  a little  essence  of  lemon  and  set 
aside  to  stiffen. 

Make  a custard  with  a pint  and  a half  of  milk,  the  yolks 


208 


THE  EVERYDAY  COOK-BOOK. 


of  three  eggs,  one  tablespoonful  of  corn  starch;  sugar  and 
flavoring.  When  the  jelly  is  set,  and  just  before  using,  cut 
the  jelly  into  squares,  laying  them  in  layers  at  intervals  in 
the  bottom  of  the  dish,  then  pour  in  some  of  the  cold  cus- 
tard, another  layer  of  jelly,  and  so  on  until  the  custard  is 
all  used.  Beat  the  whites  of  the  eggs  to  a stiff  froth,  add- 
ing two  or  three  teaspoonfuls  of  confectioner’s  sugar  and 
lay  on  in  pieces  with  jelly  between.  All  these  recipes  are 
better  when  prepared  in  a tin  set  inside  of  another  in  which 
there  is  a little  water  to  prevent  danger  of  burning. 

LEMON  TOAST. 

Take  the  yolks  of  six  eggs,  beat  them  well  and  add  three 
cups  of  sweet  milk;  take  baker’s  bread  not  too  stale  and  cut 
into  slices;  dip  them  into  the  milk  and  eggs,  and  lay  the 
slices  into  a spider,  with  sufficient  melted  butter,  hot,  to  fry 
a nice  delicate  brown;  take  the  whites  of  six  eggs,  and  beat 
them  to  a froth,  adding  a large  cup  of  white  sugar;  add  the 
juice  of  two  lemons,  heating  well,  and  adding  two  cups 
boiling  water.  Serve  over  the  toast  as  a sauce,  and  you 
will  find  it  a very  delicious  dish. 

DISH  OF  SNOW  WHIPPED  CREAM. 

To  the  whites  of  three  eggs  beaten  to  a froth,  add  a pint 
of  cream  and  four  tablespoonfuls  of  sweet  wine,  with  three 
of  fine  white  sugar  and  a teaspoonful  of  extract  of  lemon  or 
vanilla;  whip  it  to  a froth  and  serve  in  a glass  dish;  serve 
jelly  or  jam  with  it.  Or  lay  lady-fingers  or  sliced  sponge 
cake  in  a glass  dish,  put  spoonfuls  of  jelly  or  jam  over,  and 
heap  the  snow  upon  it. 

OMELET  FOR  DESSERT. 

Beat  six  eggs  light,  add  a teaspoonful  of  salt,  and  four 
or  five  macaroons  pounded  fine,  beat  them  well  together; 
fry  as  usual;  strew  plentifully  with  sugar,  and  serve. 


THE  EVERYDAY  COOK-BOOK. 


JELLY  FRITTERS. 

Make  a batter  of  two  eggs,  a pint  of  milk,  and  a pint 
bowl  of  wheat  flour  or  more,  beat  it  light;  put  a tablespoon- 
ful lard  or  beef  fat  in  a frying  or  omelet-pan,  add  a salt- 
spoonful  of  salt,  make  it  boiling  hot,  put  in  the  batter  by  the 
large  spoonful,  not  too  close;  when  one  side  is  a delicate 
brown,  turn  the  other;  when  done,  take  them  on  to  a dish 
with  a doily  over  it,  put  a dessertspoonful  of  Arm  jelly  on 
each,  and  serve. 


210 


TME  EVERYDAY  COOK-BOOK^ 


PRESERVES,  CANNED  FRUITS, 
JELLY. 


TO  PRESERVE  PLUMS  WITHOUT  THE 
SKINS. 

Pour  boiling  water  over  large  egg  or  magnum  bonum 
plums,  cover  them  until  it  is  cold,  then  pull  off  the  skins. 
Make  a syrup  of  a pound  of  sugar  and  a teacup  of  water 
for  each  pound  of  fruit,  make  it  boiling  hot,  and  pour  it 
over;  let  them  remain  for  a day  or  two,  then  drain  it  off 
and  boil  again;  skim  it  clear  and  pour  it  hot  over  plums; 
let  them  remain  until  the  next  day,  then  put  them  over  the 
fire  in  the  syrup„boil  them  very  gently  until  clear;  take  them 
from  the  syrup  with  a skimmer  into  the  pots  or  jars;  boil 
the  syrup  until  rich  and  thick,  take  off  any  scum  which 
may  rise,  then  let  it  cool  and  settle,  and  pour  it  over  the 
plums.  If  brown  sugar  is  used,  which  is  quite  as  good,  ex- 
cept for  greengages,  clarify  it  as  directed. 

TO  PRESERVE  PURPLE  PLUMS. 

Make  a syrup  of  clean  brown  sugar,  clarify  it  as  directed 
in  these  recipes;  when  perfectly  clear  and  boiling  hot,  pour 
it  over  the  plums,  having  picked  out  all  unsound  ones,  and 
stems;  let  them  remain  in  the  syrup  two  days,  then  drain 
It  off;  make  it  boiling  hot,  skim  it  and  pour  it  over  again; 
let  them  remain  another  day  or  two,  then  put  them  in  a 
preserving-kettle  ever  the  fire  and  simmer  gently  until  the 


THE  EVERYDAY  COOK- BOOK. 


211 


eyrap  is  reduced  and  thick  or  rich.  One  pound  of  sugar 
for  each  pound  of  plums.  Small  damsons  are  very  fine, 
preserved  as  cherries  or  any  other  ripe  fruit ; clarify  the  syrup 
and  when  boiling  hot  put  in  the  plums,  let  them  boil  very 
gently  until  they  are  cooked  and  the  syrup  rich.  Put  them 
in  pots  or  jars;  the  next  day  secure  as  directed. 

PRESERVED  GREENGAGES  IN  SYRUP. 

To  every  pound  of  fruit  allow  one  pound  of  loaf-sugar, 
one-quarter  pint  of  water.  Boil  the  sugar  and  water  to- 
gether for  about  ten  minutes;  divide  the  greengages,  take 
out  the  stones,  put  the  fruit  into  the  syrup,  and  let  it  simmer 
gently  until  nearly  tender.  Take  it  off  the  fire,  put  it  into 
a large  pan,  and,  the  next  day,  boil  it  up  again  for  about  ten 
minutes  with  the  kernels  from  the  stones,  which  should  be 
blanched.  Put  the  fruit  carefully  into  jars,  pour  it  over  the 
syrup,  and,  when  cold,  cover  down,  so  that  the  ^ir  is  quite 
excluded.  Let  the  syrup  be  well  skimmed  both  the  first 
and  second  day  of  boiling,  otherwise  it  will  not  be  clear. 

TO  PRESERVE  CHERRIES  IN  SYRUP. 

Four  pounds  of  cherries,  three  pounds  of  sugar,  one  pint 
of  white-currant  juice.  Let  the  cherries  be  as  clear  and  as 
transparent  as  possible,  and  perfectly  ripe;  pick  off  the 
stalks,  and  remove  the  stones,  damaging  the  fruit  as  little  as 
you  can.  Make  a syrup  with  the  above  proportion  of  sugar, 
mix  the  cherries  with  it,  and  boil  them  for  about  fifteen  min- 
utes, carefully  skimming  them;  turn  them  gently  into  a pan, 
and  let  them  remain  till  the  next  day;  then  drain  t^e  cher- 
ries on  a sieve,  and  put  the  syrup  and  white-currant  juice 
into  the  preserving-pan  again.  Boil  these  together  until 
the  syrup  is  somewhat  reduced  and  rather  thick;  then  put 
in  the  cherries,  and  let  them  boil  for  about  five  minutes; 


212 


THE  EVERYDAY  COOK-BOOK. 


take  them  off  the  fire,  skim  the  syrup,  put  the  cherries  into 
small  pots  or  wide-mouthed  bottles;  pour  the  syrup  over, 
and  when  quite  cold,  tie  them  down  carefully,  00  that  the 
air  is  quite  excluded 

PRESERVED  PEARS. 

To  six  pounds  of  pears,  four  pounds  of  sugar,  two  coffee- 
cups  of  water,  the  juice  of  two  lemons,  and  the  rind  of 
one,  a handful  of  whole  ginger;  boil  all  together  for  twenty 
minutes,  then  put  in  your  pears  and  boil  till  soft,  say 
about  a quarter  of  an  hour;  take  them  out  and  boil  your 
syrup  a little  longer;  then  put  back  your  fruit  and  give  it 
a boil;  bottle  while  hot;  add  a little  cochineal  to  give  them 
a nice  color. 


TO  PRESERVE  PEACHES. 

Peaches  for  preserving  may  be  ripe  but  not  soft;  cut  them 
in  halves,  take  out  the  stones,  and  pare  them  neatly;  take 
as  many  pounds  of  white  sugar  as  of  fruit,  put  to  each 
pound  of  sugar  a teacup  of  water;  stir  it  until  it  is  dissolved, 
set  it  over  a moderate  fire,  when  it  is  boiling  hot,  put  in  the 
peaches,  let  them  boil  gently  until  a pure,  clear,  uniform 
color;  turn  those  at  the  bottom  to  the  top  carefully  with  a 
skimmer  several  times;  do  not  hurry  them;  when  they  are 
clear,  take  each  half  up  with  a spoon,  and  spread  the  halves 
on  flat  dishes  to  become  cold;  when  all  are  done,  let  the 
syrup  boil  until  it  is  quite  thick,  pour  it  into  a large 
pitcher,  and  let  it  set  to  cool  and  settle.  When  the 
peaches  are  cold,  put  them  carefully  into  jars,  and  pour  the 
syrup  over  them,  leaving  any  sediment  which  has  settled 
at  the  bottom,  or  strain  the  syrup.  Some  of  the  kernels 
from  the  peach  stones  may  be  put  in  with  the  peaches  while 
boiling.  Let  them  remain  open  one  night,  then  cover. 


THE  EVERYDAY  COOK-BOOK* 


213 


TO  PRESERVE  CITRON. 

Par©  the  citrons  and  cut  them  into  slices  about  an  inch 
and  a half  thick,  then  into  strips  the  same  thickness,  leaving 
them  the  full  length  of  the  fruit;  take  out  all  the  seeds  with 
a small  knife,  then  weigh,  and  to  each  pound  of  citron  put 
a pound  of  white  sugar,  make  a syrup;  to  ten  pounds  put 
a pint  of  water,  and  simmer  gently  for  twenty  minutes; 
then  put  in  the  citron  and  boil  for  one  hour,  or  until  tender; 
before  taking  off  the  fire  put  in  two  lemons,  sliced  thin, 
seeds  taken  out,  and  two  ounces  of  root  ginger;  do  not  let 
them  boil  long  after  the  lemon  and  ginger  are  put  in;  do 
not  stir  them  while  boiling.  The  above  is  very  fine  if  care- 
fully attended  to. 

CRAB-APPLES. 

To  each  pound  of  fruit  allow  half  a pound  of  sugar,  and 
a pint  of  water  to  three  pounds  of  sugar.  When  the  syrup 
is  boiling  hot,  drop  in  the  apples.  They  will  cook  very 
quickly.  When  done,  fill  a jar  with  the  fruit,  and  fill  it  up 
with  syrup. 

PINEAPPLE.  i 

Pare  the  fruit,  and  be  sure  you  take  out  all  the  eyes  and 
discolored  parts.  Cut  in  slices,  and  cut  the  slices  in  small 
bits,  taking  out  the  core.  Weigh  the  fruit,  and  put  in  a pan 
with  half  as  many  pounds  of  sugar  as  of  fruit.  Let  it  stand 
over  night.  In  the  morning  put  it  over  the  fire  and  let  it 
boil  rapidly  for  a minute  only,  as  cooking  long  discolors  it. 
Put  it  in  the  jars  as  directed. 

GOOSEBERRY  JAM. 

To  every  eight  pounds  of  red,  rough,  ripe  gooseberries, 
allow  one  quart  of  red-currant  juice,  five  pounds  of  loaf- 

sugar.  Have  the  fruit  gathered  in  dry  weather,  and  cut  off 


214 


THE  EVERYDAY  COOK-BOOK. 


the  tops  and  tails.  Prepare  one  quart  of  red-currant  juice, 
the  same  as  for  red-currant  jelly;  put  it  into  a preserving- 
pan  with  the  sugar,  and  keep  stirring  until  the  latter  is  dis- 
solved. Keep  it  boiling  for  about  five  minutes;  skim  well; 
then  put  in  the  gooseberries,  and  let  them  boil  from  one- 
half  to  three-quarters  of  an  hour;  then  turn  the  whole  into 
an  earthen  pan,  and  let  it  remain  for  two  days.  Boil  the 
jam  up  again  until  it  looks  clear;  put  it  into  pots,  and  when 
cold  cover  with  oiled  paper,  and  over  the  jars  put  tissue 
paper,  brushed  over  on  both  sides  with  the  white  of  an  egg, 
and  store  away  in  a dry  place.  Care  must  be  taken  in 
making  this  to  keep  the  jam  well  stirred  and  well  skimmed, 
to  prevent  it  burning  at  the  bottom  of  the  pan,  and  to  have 
it  very  clear. 

BLACK-CURRANT  JAM. 

Pick  the  currants  carefully,  and  take  equal  quantities  of 
fruit  and  sugar.  Pounded  loaf-sugar  is  best.  Dissolve  it 
over  or  mix  it  with  the  currants.  Put  in  a very  little 
water  or  red-currant  juice,  boil  and  skim  for  twenty-five 
minutes. 

RASPBERRY  JAM. 

To  five  or  six  pounds  of  fine  red  raspberries  (not  too  ripe) 
add  an  equal  quantity  of  the  finest  quality  of  white  sugar. 
Mash  the  whole  well  in  a preserving-kettle;  add  about  one 
quart  of  currant  juice  (a  little  less  will  do),  and  boil  gently 
until  it  jellies  upon  a cold  plate;  then  put  into  small  ’jars; 
cover  with  brandied  paper,  and  tie  a thick  white  paper  over 
them.  Keep  in  a dark,  dry,  and  cool  place. 

QUINCE  PRESERVE. 

Pare,  core,  and  quarter  your  fruit,  then  weigh  it  and 
allow  an  equal  quantity  of  white  sugar.  Take  the  parings 


THE  EVERYDAY  COOK-BOOK. 


215 


and  cores  and  put  in  a preserving-kettle;  cover  them  with 
water  and  boil  for  half  an  hour;  then  strain  through  a hair 
sieve  and  put  the  juice  back  into  the  kettle  and  boil  the 
quinces  in  it  a little  at  a time  until  they  are  tender;  lift  out 
as  they  are  done  with  a drainer  and  lay  on  a dish ; if  the 
liquid  seems  scarce  add  more  water.  When  all  are  done 
throw  in  the  sugar  and  allow  it  to  boil  ten  minutes  before 
putting  in  the  quinces;  let  them  boil  until  they  change 
color,  say  one  hour  and  a quarter,  on  a slow  fire;  while  they 
are  boiling  occasionally  slip  a silver  spoon  under  them  to 
see  that  they  do  not  burn,  but  on  no  account  stir  them. 
Have  two  fresh  lemons  cut  in  thin  slices,  and  when  the  fruit 
is  being  put  in  jars  lay  a slice  or  two  in  each. 

RED-CURRANT  JELLY. 

Red-currants;  to  ©very  pint  of  juice  allow  three-quarter 
pounds  of  loaf-sugar.  Have  the  fruit  gathered  in  fine 
weather;  pick  it  from  the  stalks,  put  it  into  a jar,  and  place 
this  jar  in  a saucepan  of  boiling  water  over  the  fire,  and 
let  it  simmer  gently  until  the  juice  is  well  drawn  from  the 
currants;  then  strain  them  through  a jelly-bag  of  fine  cloth, 
and,  if  the  jelly  is  washed  very  clear,  do  not  squeeze  them 
too  mucky  as  the  skin  and  pulp  from  the  iruit  will  be  pressed 
through  with  the  juice,  and  so  make  the  jelly  muddy. 
Measure  the  juice,  and  to  each  pint  allow  three-quarter 
pounds  of  loaf-sugar;  put  these  into  a preserving-pan,  set 
it  over  the  fire,  and  keep  stirring  the  jelly  until  it  is  done^ 
carefully  removing  every  particle  of  scum  as  it  rises,  using 
a wooden  or  silver  spoon  for  the  purpose,  as  metal  or  iron 
ones  would  spoil  the  color  of  the  jelly.  When  it  has  boiled 
from  twenty  minutes  to  a half  hour,  put  a little  of  the  jelly 
on  a plate,  and  if  firm,  when  cool,  it  is  done.  Take  it  off  th© 
fire,  pour  it  into  small  gallipots,  cover  each  of  the  pots  with 
m oiled  paper,  and  then  with  a piece  oi  tissue  paper 


218 


THE  EVERYDAY  COOK-BOOK. 

i 

brushed  oyer  on  both  sides  with  the  white  of  an  egg.  Label 
the  poj;s,  adding  the  year  when  the  jelly  was  made,  and 
store  it  away  in  a dry  place.  A jam  may  be  made  with  the 
currants,  if  they  are  not  squeezed  too  dry,  by  adding  a few 
fresh  raspberries,  and  boiling  all  together  with  sufficient 
sugar  to  sweeten  it  nicely.  Aathis  preserve  is  not  worth 
storing  away,  but  is  only  for  immediate  eating,  a smaller 
proportion  of  sugar  than  usual  will  be  found  enough;  it 
answers  very  well  for  children's  puddings,  or  for  a nursery 
preserve. 

APPLE  JELLY. 

Apples,  water;  to  every  pint  of  syrup  allow  three-quar- 
ters of  a pound  of  loaf-sugar.  Pare  and  cut  the  apples 
into  pieces,  remove  the  cores,  and  put  them  in  a preserv- 
ing-pan with  sufficient  cold  water  to  cover  them.  Let  them 
boil  for  an  hour;  then  drain  the  syrup  from  them  through 
a hair  sieve  or  jelly-bag,  and  measure  the  juice;  to  every 
pint  allo  w three-quarters  of  a pound  of  loaf-sugar,  and  boil 
these  together  for  three-quarters  of  an  hour,  removing 
every  particle  of  scum  as  it  rises,  and  keeping  the  jelly  well 
stirred,  that  it  may  not  burn,  A little  lemon-rind  may  be 
boiled  with  the  apples,  and  a small  quantity  of  strained 
lemon-juice  may  be  put  in  the  jelly,  just  before  it  is  done, 
when  the  flavor  is  liked.  This  jelly  may  be  ornamented 
with  preserved  greengages,  or  any  other  preserved  fruit, 
and  will  turn  out  very  prettily  for  dessert.  It  should  be 
stored  away  in  small  pots. 

BLACK-CURRANT  JELLY. 

Pick  each  currant  individually,  and  heat  the  lot  in  a jar 
set  in  boiling  water,  squeeze  as  before,  and  allow  a pint  of 
juice  to  a pound  of  sugar,  a little  water  may  be  added  if 
thought  proper,  or  a little  red-currant  juice.  Boil  for  hall 


THE  EVERYDAY  COOK-BOOK. 


217 


an  hour,  carefully  removing  the  skimmings.  Another  way: 
Clarify  the  sugar,  and  add  the  fruit  to  it  whole,  boil  for 
twenty  minutes,  and  strain,  then  boil  a few  minutes  ad- 
ditional. Pot  it  and  paper  it  when  cool.  The  refuse 
berries  may  be  kept  as  black-currant  jam,  tor  tarts,  dump- 
lings, eta 

CRAB-APPLE  JELLY. 

Wash  the  fruit  clean,  put  in  a kettle,  cover  with  water,  and 
boil  until  thoroughly  cooked.  Then  pour  it  into  a sieve, 
and  let  it  drain.  Do  not  press  it  through.  For  each  pint 
of  this  liquor  allow  one  pound  of  sugar.  Boil  from  twenty 
minutes  to  half  an  hour. 

OTHER  JELLIES. 

Jellies  can  be  made  from  quinces,  peaches  and  apples  by 
following  the  directions  for  crab-apple  jelly. 

WINE  JELLY. 

One  box  of  Cox’s  gelatine,  dissolved  in  one  pint  of  cold 
water,  one  pint  of  wine,  one  quart  of  boiling  water,  one 
quart  of  granulated  sugar,  and  three  lemons, 

CALVES’  FEET  JELLY 

Should  be  made  at  any  rate  the  day  before  it  is  required. 
It  is  a simple  affair  to  prepare  it.  Procure  a couple  of  feet  and 
put  them  on  the  fire  in  three  quarts  of  water;  let  them  boil 
for  five  hours,  during  which  keep  skimming.  Pass  the 
liquor  through  a hair  sieve  into  a basin,  and  let  it  firm,  alter 
which  remove  all  the  oil  and  fat.  Next  take  a teaeupftrl  ©f 
water,  two  wineglassfuls  of  sherry,  the  juice  of  half  a dozen 
lemons  and  the  rind  of  one,  the  whites  and  shells  of  five 
eggs,  half  a pound  of  fine  white  sugar,  and  whisk  the  whole 


218 


THE  EVERYDAY  COOK-BOOK. 


till  tho  sugar  be  melted,  then  add  the  jelly,  place  the 
whole  on  the  fire  in  an  enameled  stewpan,  and  keep  actively 
stirring  till  the  composition  comes  to  the  boil;  pass  it  twice 
through  a jelly-bag,  and  then  place  in  the  molds. 

ORANGE  MARMALADE. 

Allow  pound  for  pound.  Pare  half  the  oranges  and  cut 
the  rind  into  shreds.  Boil  in  three  waters  until  tender, 
and  set  aside.  Grate  the  rind  of  the  remaining  oranges; 
take  off  and  throw  away  every  bit  of  the  thick  white  inner 
skin;  quarter  all  the  oranges  and  take  out  the  seeds.  Chop, 
or  cut  them  into  small  pieces;  drain  all  the  juice  that  will 
come  away,  without  pressing  them,  over  the  sugar;  heat 
this,  stirring  until  the  sugar  is  dissolved,  adding  a very  little 
water,  unless  the  oranges  are  very  juicy.  Boil  and  skim 
five  or  six  minutes;  put  in  the  boiled  shreds,  and  cook  ten 
minutes;  then  the  chopped  fruit  and  grated  peel,  and  boil 
twenty  minutes  longer.  When  cold,  put  into  small  jars, 
tied  up  with  bladder  or  with  paper  next  the  fruit,  cloths 
dipped  in  wax  over  all.  A nicer  way  still  is  to  put  away  in 
tumblers  with  self-adjusting  metal  tops.  Press  branched 
tissue  paper  down  closely  to  the  fruit 

LEMON  MARMALADE 

Is  made  as  you  would  prepare  orange — allowing  a pound 
and  a quarter  of  sugar  to  a pound  of  the  fruit  and  using 
but  half  the  grated  peek 

QUINCE  MARMALADE. 

(father  the  fruit  when  fully  ripe;  pare,  quarter  and  eecre 
it;  bml  the  skins  with  as  many  teacupfuls  of  water 
as  you  have  pounds  of  quinoes;  when  they  are  soft  mash 

them,  sad  strum  the  water  from  them,  an d put  it  to  the 


THE  EVERYDAY  COOK-BOOK. 


219 


quinces;  boil  them  until  they  are  soft  enough  to  mash  them 
Jine;  rub  them  through  a sieve;  put  to  the  pulp  as  many 
pounds  of  sugar;  stir  them  together,  and  set  them  over  a 
gentle  fire,  until  it  will  fall  from  a spoon,  like  jelly;  or  try 
some  in  a saucer.  If  it  jellies  when  cold,  it  is  enough. 

Put  it  in  pots  or  tumblers,  and  when  cold,  secure  as 
directed  for  jelly. 

PEACH  MARMALADE. 

Peel  ripe  peaches,  stone  them,  and  cut  them  small;  weigh 
three-quarters  of  a pound  of  sugar  for  each  pound  of  cut 
fruit,  and  a teacup  of  water  fdr  each  pound  of  sugar;  set  it 
over  the  fire;  when  it  boils,  skim  it  clear,  then  put  in  the 
peaches,  let  them  boil  quite  fast;  mash  them  fine,  and  let 
them  boil  until  the  whole  is  a jellied  mass,  and  thick,  then 
put  it  in  small  jars  or  tumblers;  when  cold,  secure  it  as  di- 
rected for  jellies.  Half  a pound  of  sugar  for  a pound  of 
fruit  will  make  nice  marmalade. 

APPLE  BUTTER. 

Boil  one  barrel  of  new  cider  down  half,  peel  and  core 
\ three  bushels  of  good  cooking  apples;  when  the  cider  has 
boiled  to  half  the  quantity,  add  the  apples,  and  when  soft, 
stir  constantly  for  from  eight  to  ten  hours.  If  done  it  will 
adhere  to  an  inverted  plate.  Put  away  in  stone  jars  (not 
earthen  ware),  covering  first  with  writing-paper  cut  to  fit  the 
jar,  and  press  down  closely  upon  the  apple  butter;  cover  the 
whole  with  thick  brown  paper  snugly  tied  down. 

LEMON  BUTTER. 

Beat  six  eggs,  one-fourth  pound  butter,  one  pound  sugar, 
the  rind  and  juice  of  three  lemons;  mix  together  and  set 


220 


THE  EVERYDAY  COOK-BOOK. 


in  a pan  of  hot  water  to  cook.  Very  nice  for  tarts*  or  to 
eat  with  bread. 

PEACH  BUTTER. 

Take  pound  for  pound  of  peaches  and  sugar;  cook  peaches 
alone  until  they  become  soft,  then  put  in  one-half  the  sugar, 
and  stir  for  one-half  hour;  then  the  remainder  of  the  sugar, 
and  stir  an  hour  and  a half.  Season  with  cloves  and  cin- 
namon. 

APPLE  GINGER. 

(a  dessert  dish). 

Two  pounds  of  any  kind  of  hard  apples,  two  pounds  of 
loaf-sugar,  one  and  one-half  pints  of  water,  one  ounce  of 
tincture  of  ginger.  Boil  the  sugar  and  water  until  they 
form  a rich  syrup,  adding  the  ginger  when  it  boils  up. 
Pare,  core,  and  cut  the  apples  into  pieces;  dip  them  in  cold 
water  to  preserve  the  color,  and  boil  them  in  the  syrup  un- 
til transparent;  but  be  careful  not  to  let  them  break.  Put 
the  pieces  of  apple  into  jars,  pour  over  the  syrup,  and  care- 
fully exclude  the  air,  by  well  covering  them.  It  will  remain 
good  for  some  time,  if  kept  in  a dry  place. 

ICED  CURRANTS. 

One-quarter  pint  of  water,  the  whites  of  two  eggs,  cur* 
rants,  pounded  sugar.  Select  very  fine  bunches  of  red  or 
white  currants,  and  well  beat  the  whites  of  the  eggs.  Mix 
these  with  water;  then  take  the  currants,  a bunch  at  a time, 
and  dip  them  in;  let  them  drain  for  a minute  or  two,  and 
roll  them  in  very  finely-pounded  sugar.  Lay  them  to  dry 
on  paper,  when  the  sugar  will  crystallize  round  each  cur- 
rant, and  have  a very  pretty  effect.  All  fresh  fruit  may  be 
prepared  in  the  same  manner;  and  a mixture  of  various 


THE  EVERYDAY  COOK-BOOK. 


221 


fruits  Iced  in  ibis  manner,  and  arranged  on  one  dish,  looks 
vary  wall  lor  a summer  dessert*. 

TO  BOTTLE  FRESH  FRUIT* 

(mi  USEFUL  D?  WIHTEB), 

Fresh  fruit,  such  as  currants,  raspberries,  cherries,  goose- 
berries, plums  of  all  kinds,  damsons,  etc.;  wide-mouthed 
glass  bottles,  new  oorks  to  fit  them  tightly.  Let  the  fruit 
be  full  grown,  but  not  too  ripe,  and  gathered  in  dry  weather. 
Pick  it  off  the  stalks  without  bruising  or  breaking  the  skin, 
and  reject  any  that  is  at  all  blemished;  if  gathered  in  the 
damp,  or  if  the  skins  are  out  at  all,  the  fruit  will  mold. 
Have  ready  som o perfectly  dry  glass  bottles,  and  some  nice 
new  soft  corks  or  bungs;  bum  a match  in  each  bottle,  to 
exhaust  the  air,  and  quickly  place  the  fruit  in  to  be  pre- 
served; gently  cork  the  bottles,  and  put  them  into  a very 
cool  oven,  where  let  them  remain  until  the  fruit  has  shrunk 
away  a fourth  part.  Then  take  the  bottles  out,  do  not  open 
them,  but  immediately  beat  the  oorks  in  tight,  cut  off  the 
tops,  and  cover  them  with  melted  rosin.  If  kept  in  a dry 
place,  the  fruit  will  remain  good  for  months;  and  on  this 
principally  depends  the  success  of  the  preparation,  for  if 
stored  away  in  a place  that  is  the  least  damp,  the  fruit  will 
soon  spoil 

TO  GREEN  FRUIT  FOR  PRESERVING  IK 
SUGAR  OR  VINEGAR. 

Apples,  pears,  limes,  plums,  apricots,  etc.,  for  preserving 
er  pickling,  may  be  greened  thus:  Put  vine-leaves  under, 
(between,  and  over  the  fruit  in  a preserving-kettle;  put  small 
bits  of  alum,  the  size  of  a pea,  say  a dozen  bits  to  a kettle- 
fall  pot  enough  water  to  cover  the  fruit*  cover  the  kettle 


222 


THE  EVERYDAY  COOK-BOOK. 


close  to  exclude  all  outer  air,  set  it  over  a gentle  fire,  let 
them  simmer;  when  they  are  tender  drain  off  the  water;  if 
they  are  not  a fine  green  let  them  become  cold,  then  put 
vine-kaves  and  a bit  of  saleratus  or  soda  with  them,  and 
set  them  over  a slow  fire  until  they  begin  to  simmer;  a bit 
of  soda  or  saleratus  the  size  of  a small  nutmeg  will  have 
the  desired  effect;  then  spread  them  out  to  cool,  after  which 
finish  as  severally  directed. 

TO  COLOR  PRESERVES  PINK. 

By  putting  in  with  it  a little  cochineal  powdered  fine, 
then  finish  in  the  syrup. 

TO  COLOR  FRUIT  YELLOW. 

Boil  the  fruit  with  fresh  skin  lemons  in  water  to  covei 
them,  until  it  is  tender;  then  take  it  up,  spread  it  on  dishes 
to  cool,  and  finish  as  may  be  directed. 

CANNED  STRAWBERRIES. 

After  the  berries  are  pulled,  let  as  many  as  can  be  put 
carefully  in  the  preserve  kettle  at  once  be  placed  on  a plat- 
ter. To  each  pound  of  fruit  add  three-fourths  of  a pound 
of  sugar;  let  them  stand  two  or  three  hours,  till  the  juice 
is  drawn  from  them;  pour  it  in  the  kettle  and  let  it  come  to 
a boil,  and  remove  the  scum  which  rises;  then  put  in  the 
berries  very  carefully.  As  soon  as  they  come  thoroughly  to 
a boil  put  them  in  warm  jars,  and  seal  while  boiling  hot.  Be 
sure  the  cans  are  air-tight. 

CANNED  PEACHES. 

Select  some  fine,  free-stone  peaches;  pare,  cut  in  two  and 

stone  them.  Immerse  in  cold  water,  taking  care  not  to 


THE  EVERYDAY  COOK-BOOK . 


223 


break  the  fruit.  See  that  the  peaches  are  not  over  ripe. 
Place  in  the  kettle,  scattering  sugar  between  the  layers — the 
sugar  should  be  in  the  proportion  of  a full  tablespoonful 
to  a quart  of  fruit.  To  prevent  burning  put  a little  water  in 
the  kettle.  Heat  slowly  to  a boil,  then  boil  for  three  or  four 
minutes.  Can  and  seal  th$  fruit, 

/ 

CANNED  PEARS. 

Prepare  and  can  precisely  like  peaches  in  preceding  rec- 
ipe, except  that  they  require  longer  cooking.  When  done 
they  are  easily  pierced  with  a silver  fork. 

CANNED  PLUMS, 

To  every  pound  of  fruit  allow  three-quarters  of  a pound 
of  sugar;  for  the  thin  syrup,  a quarter  of  a pound  of  sugar 
to  each  pint  of  water.  Select  fine  fruit,  and  prick  with  a 
needle  to  prevent  bursting.  Simmer  gently  in  a syrup 
made  with  the  above  proportion  of  sugar  and  water.  Let 
them  boil  not  longer  than  five  minutes.  Put  the  plums  in 
a jar,  pour  in  the  hot  syrup,  and  seal.  Greengages  are  also 
delicious  done  in  this  manner, 

CANNED  CURRANTS. 

Look  them  over  carefully,  stem  and  weigh  them,  allowing 
a pound  of  sugar  to  every  one  of  fruit;  put  them  in  a ket- 
tle, cover,  and  leave  them  to  heat  slowly  and  stew  gently 
for  twenty  or  thirty  minutes;  then  add  the  sugar,  and  skake 
the  kettle  occasionally  to  make  it  mix  with  the  fruit;  do 
not  allow  it  to  boil,  but  keep  as  hot  as  possible  until  the 
sugar  is  dissolved,  then  pour  it  in  cans  and  secure  the  covers 


224 


THE  EVERYDAY  COOK-BOOK. 


at  once.  White  currants  are  beautiful  preserved  in  ibis 
way. 


CANNED  PINEAPPLE. 

For  six  pounds  of  fruit  when  cut  and  ready  to  can  makt 
syrup  with  two  and  a half  pounds  of  sugar  and  nearly 
three  pints  of  water;  boil  syrup  five  minutes  and  skim  or 
strain  if  necessary;  then  add  the  fruit,  and  let  it  boil  up; 
have  cans  hot,  fill  and  shut  up  as  soon  as  possible.  Use 
the  best  white  sugar.  Am  the  cans  eool,  keep  tightening 
them  up. 

TO  CAN  QUINCES. 

Cut  the  qninoes  into  thin  slices  like  apples  for  pi ml  To 
one  quart  jarful  of  quince  take  a coffee-saucer  and  a half 
of  sugar  and  a ooffeecup  of  water;  put  the  sugar  and 
water  on  the  lire,  and  when  boiling  put  in  the  quinces; 
have  ready  the  jars  with  their  fastenings,  stand  the  jars  in 
a pan  of  boiling  water  on  the  stove,  and  when  the  quince 
is  dear  and  tender  put  rapidly  into  the  jars,  fruit  and 
syrup  together.  The  jars  must  be  filled  so  that  the  syrup 
overflows*  and  fastened  up  tight  as  quiekly  as  possible. 

CANNING  TOMATOES. 

SeaM  year  tomatoes,  remere  the  skins,  cat  in  small  pieces, 
put  in  a porcelain  kettle,  salt  to  taste,  and  boil  fifteen  min- 
utes; have  tin  cans  filled  with  hot  water;  pour  the  water 
out  aad  fill  with  tomatoes;  solder  tops  on  immediately  with 
shcEbe  and  reen  melted  together. 

CANNED  CORN. 


Btnofog  an  ounce  of  tartaric  Mid  ta  half 


m EVERYDAY  COOK-BOOK. 


825 


and  take  one  tablespoon  to  two  quarts  of  sweet  com;  oook, 
and  while  boiling  hot,  fill  the  cans,  which  should  be  tin. 
When  used  turn  into  a colander,  rinse  with  cold  water,  add 
a little  soda  and  sugar  while  cookings  and  season  with  bat- 
ter, pepper  and  salt.  x 


THE  EVERYDAY  COOK-BOOK. 


ICES,  ICE-CREAM,  CANDY, 


CURRANT  ICE. 

One  pint  of  currant-juice,  one  pound  of  sugar,  and  pint 
of  water;  putin  freezer,  and  when  partly  frozen  add  the 
whites  of  three  eggs  well  beaten. 

STRAWBERRY  OR  RASPBERRY  ICE. 

One  quart  of  berries.  Extract  the  juice  and  strain;  one 
pint  of  sugar,  dissolved  in  the  juice;  one  lemon,  juice  only} 
half  pint  water. 

ORANGE  AND  LEMON  ICES. 

The  rind  of  three  oranges  grated  and  steeped  a few  mo* 
ments  in  a little  more  than  a pint  of  water;  strain  one  pint 
of  this  on  a pound  of  sugar  and  then  add  one  pint  of  orange 
or  lemon-juice;  pour  in  a freezer,  and  when  half  frozen  add 
the  whites  of  four  eggs  beaten  to  a stiff  froth. 

ICE-CREAM. 

One  quart  of  new  milk,  two  eggs,  two  tablespoons  of  corn 
starch;  heat  the  milk  in  a dish  set  in  hot  water,  then  stir  in 
the  com  starch  mixed  smooth  in  a little  of  the  milk;  let  it 
boil  for  one  or  two  minutes,  then  remove  from  stove  and 
cool,  and  stir  in  the  egg  and  half  a pound  of  sugar.  If  to 
be  extra  nice,  add  a pint  of  rich  cream,  and  one-fourth 


TMJB  EVERYDAY  COOK-BOOK \ 


227 


pound  of  sugar,  strain  the  mixture,  and  when  cool  add  the 
flavoring,  and  freeze  as  follows:  Prepare  freezer  in  the 
usual  manner,  turn  the  crank  one  hundred  times,  then  pour 
upon  the  ice  and  salt  a quart  of  boiling  water  from  the  tea- 
kettle. Fill  up  again  with  ice  and  salt,  turn  the  crank  fifty 
times  one  way  and  twenty-five  the  other  (which  serves  to 
scrape  the  cream  from  sides  of  freezer);  by  this  time  it  will 
turn  very  hard,  indicating  that  the  cream  is  frozen  suffic- 
iently. 

VANILLA  OR  LEMON  ICE-CREAM. 

Take  two  drachms  of  vanilla  or  lemon-peel,  one  quart  of 
milk,  half  a pound  of  sugar,  one  pint  of  cream,  and  the 
yolks  of  three  eggs;  beat  the  yolks  well,  and  stir  them  with 
the  milk,  then  add  the  other  ingredients;  set  it  over  a 
moderate  fire,  and  stir  it  constantly  with  a silver  spoon 
until  it  is  boiling  hot,  then  take  out  the  lemon-peel  or  va- 
nilla, and,  when  cold,  freeze  it. 

STRAWBERRY  ICE-CREAM. 

Sprinkle  strawberries  with  sugar,  wash  well  and  rub 
through  a sieve;  to  a pint  of  the  juice  add  half  a pint  of 
good  cream;  make  it  very  sweet;  freeze,  and  when  begin- 
ning to  set,  stir  lightly  one  pint  of  cream  whipped,  and 
lastly  a handful  of  whole  strawberries,  sweetened.  It  may 
then  be  put  in  a mold  and  imbedded  in  ice,  or  kept  in  the 
freezer;  or  mash  with  a potato  pounder  in  an  earthen  bowl 
one  quart  of  strawberries  with  one  pound  of  sugar,  rub  it 
through  a colander,  add  one  quart  of  sweet  cream  and 
freeze.  Or,  if  not  in  the  strawberry  season,  mm  the  IfomA 
bottled  strawberries  (or  any  earned  ones),  mix  juice  with 
half  a pint  of  cream,  sweeten  and  freeze;  when  partially  ant 
add  whipped  mmm  and  atawwborffiaa 


THE  EVERYDAY  COOK-BOOK \ 


CHOCOLATE  ICE-CREAM. 

Take  six  ounces  of  chocolate,  a pint  of  cream,  half  a pint 
of  new  milk,  and  half  a pint  of  sugar.  Rub  the  chocolate 
down  into  the  milk  and  mix  thoroughly,  adding  the  cream 
and  sugar.  The  milk  should  be  heated  almost  to  boiling. 
Heat  until  it  thickens,  stirring  constantly.  Strain  and  set 
aside  to  cool,  afterwards  freeze.  This  makes  perhaps  the 
most  favorite  of  ice-creams. 

CREAM  CANDIES. 

Three  and  one-half  pounds  of  sugar  to  one  and  one-half 
pints  of  water;  dissolve  in  the  water  before  putting  with 
the  sugar  one-quarter  of  an  ounce  of  fine  white  gum-arabic, 
and  when  added  to  the  sugar  put  in  one  teaspoon  of  cream 
of  tartar.  The  candy  should  not  be  boiled  quite  to  the 
brittle  stage.  The  proper  degree  can  be  ascertained  if, 
when  a small  skimmer  is  put  in  and  taken  out,  when  blow- 
ing through  the  holes  of  the  skimmer,  the  melted  sugar 
is  forced  through  in  feather  filaments;  remove  from  the  fire 
at  this  point  and  rub  the  syrup  against  the  sides  of  the  dish 
with  an  iron  spoon.  If  it  is  to  be  a chocolate  candy,  add 
two  ounces  of  chocolate  finely  sifted  and  such  flavoring  as 
you  may  prefer,  vanilla,  rolls,  or  orange.  If  you  wish  to 
make  oocoanut  candy,  add  this  while  soft  and  stir  until  cold. 

PINEAPPLE  ICE-CREAM. 

Three  pints  of  cream,  two  large  ripe  pineapples,  two 
pounds  powdered  sugar;  slice  the  pineapples  thin,  scatter  the 
sugar  between  the  slices,  cover  and  let  the  fruit  stand  three 
hours,  cut  or  chop  it  up  in  the  syrup,  and  strain  through 
a hair  sieve  or  double  bag  of  coarse  lace;  beat  gradually 
into  the  cream,  and  freeze  as  rapidly  as  possible;  reserve  a 
few  pieces  of  pineapple  unsugared,  cut  into  square  bits,  and 


THE  EVERYDAY  COOK-BOOK . 


229 


stir  through  cream  when  half  frozen,  first  a pint  of  well- 
whipped  cream,  and  then  the  fruit  Peach  ice-cream  may 

be  made  in  the  same  way. 

ITALIAN  CREAM. 

Pat  one  ounce  of  soaked  isinglass,  six  ounces  of  loaf- 
sugar,  half  a stick  of  vanilla,  and  one  pint  of  milk  into  a 
saucepan;  boil  slowly;  and  stir  all  the  time  until  the  isin- 
glass is  dissolved;  strain  the  mixture,  and  when  a little  cool 
mix  with  a pint  of  thick  cream.  Beat  thoroughly  until  it 
thickens.  Pour  into  large  or  individual  molds,  and  put  in 
ice-box  until  wanted. 

TO  MAKE  BARLEY-SUGAR. 

To  every  pound  of  sugar  allow  one-half  pint  of  water, 
one-half  the  white  of  an  egg.  Put  the  sugar  into  a well- 
tinned  saucepan,  with  the  water,  and  when  the  former  is 
dissolved,  set  it  over  a moderate  fire,  adding  the  well-beaten 
egg  before  the  mixture  gets  warm,  and  stir  it  well  together. 
When  it  boils,  remove  the  scum  as  it  rises,  and  keep  it  boil- 
ing until  no  more  appears,  and  the  syrup  looks  perfectly 
clear;  then  strain  it  through  a fine  sieve  or  muslin  bag,  and 
put  it  back  into  the  saucepan.  Boil  it  again  like  caramel, 
until  it  is  brittle  when  a little  is  dropped  into  a basin  of 
cold  water;  it  is  then  sufficiently  boiled.  Add  a little  lemon- 
juice  and  a few  drops  of  the  essence  of  lemon,  and  let  it 
stand  for  a minute  or  two.  Have  ready  a marble  slab  or 
large  dish  rubbed  over  with  salad  oil,  pour  the  sugar  on 
it,  and  cut  it  into  strips  with  a pair  of  scissors;  these  strips 
should  then  be  twisted,  and  the  barley-sugar  stored  away  in 
a very  dry  place.  It  may  be  formed  into  lozenges  or  drops, 
by  dropping  the  sugar  in  a very  small  quantity  at  a time  on 
to  the  oiled  slab  or  dish. 


230 


THE  EVERYDAY  COOK-BOOK \ 


TO  MAKE  EVERTON  TOFFEE. 

One  pound  of  powdered  loaf-sugar,  one  teacupful  d 
water,  one-quarter  pound  of  butter,  six  drops  of  essence  of 
lemon.  Put  the  water  and  sugar  into  a brass  pan,  and  beat 
the  butter  to  a cream.  When  the  sugar  is  dissolved,  add 
the  butter,  and  keep  stirring  the  mixture  over  the  fire  until 
it  sets  when  a littlejg  poured  on  to  a buttered  dish;  and 
just  before  the  toffee  is  done  add  the  essence  of  lemon. 
Butter  a dish  or  tin,  pour  on  it  the  mixture,  and  wher  cool 
it  will  easily  separate  from  the  dish.  Butter-Scotch,  an  ex- 
cellent thing  for  coughs,  is  made  with  brown,  instead  of  white 
sugar,  omitting  the  water,  and  flavored  with  one-half  ounce 
of  ginger.  It  is  made  in  the  same  manner  as  toffee. 

COCOANUT  DROPS. 

To  one  grated  cocoanut  add  half  its  weight  of  sugar  and 
the  white  of  one  egg,  cut  to  a stiff  froth;  mix  thoroughly 
and  drop  on  buttered  white  paper  or  tin  sheets.  Bake  fif- 
teen minutes. 

MOLASSES  CANDY. 

One  cup  of  molasses,  two  cups  of  sugar,  one  tablespoon 
vinegar,  a little  butter  and  vanilla,  boil  ten  minutes,  then 
cool  it  enough  to  pull 

CHOCOLATE  CARAMELS. 

Two  cups  of  brown  sugar,  one  cup  molasses,  one  cup 
chocolate  grated  fine,  one  cup  of  boiled  milk,  one  tablespoon 
of  flour;  butter  the  ''size  of  a large  English  walnut;  let 
it  boil  slowly  and  pour  on  fiat  tins  to  cool;  mark  off 
while  warm. 


THE  EVERY  DA  Y COOK-BOOK. 


231 


LEMON  CANDY. 

Put  into  a kettle  three  and  one-half  pounds  of  sugar, 
one  and  one-half  pints  of  water,  and  one  teaspoon  of  cream 
of  tartar.  Let  it  boil  until  it  becomes  brittle  when  dropped 
in  cold  water;  when  sufficiently  done  take  off  the  fire  and 
pour  in  a shallow  dish  which  has  been  greased  with  a little 
butter.  When  this  has  cooled  so  that  it  can  be  handled, 
add  a teaspoon  of  tartaric  acid  and  the  same  quantity  of 
extract  of  lemon,  and  work  them  into  the  mass.  The  acid 
must  be  fine  and  free  from  lumps.  Work  this  in  until 
evenly  distributed,  and  no  more,  as  it  will  tend  to  destroy 
the  transparency  of  the  candy.  This  method  may  be  used 
for  preparing  all  other  candies,  as  pineapple,  etc.,  using 
different  flavors* 


232 


THE  EVERYDAY  COOK-BOOK. 


DRINKS. 


TO  MAKE  GREEN  TEA. 

Have  ready  a kettle  of  water  boiling  fast,  pour  some  into 
the  teapot,  let  it  remain  for  a few  minutes,  then  throw  it 
out;  measure  a teaspoonful  of  tea  for  each  two  persons,  put 
it  in  the  pot,  pour  on  it  about  a gill  of  boiling  water,  cover 
it  close  for  five  minutes,  then  fill  it  up;  have  a covered 
pitcher  of  boiling  water  with  it;  when  two  cups  are  poured 
from  it,  fill  it  up;  you  will  thus  keep  the  strength  good  and 
equal.  If  the  company  is  large,  it  is  best  to  have  some  of 
the  tea  drawn  in  the  covered  pitcher,  and  replenish  the  tea- 
pot or  urn  when  it  is  exhausted. 

TO  MAKE  BLACK  TEA. 

Make  as  directed  for  green  tea. 

ICED  TEA. 

Prepare  tea  in  the  morning,  making  It  stronger  and 
sweeter  than  usual;  strain  and  pour  into  a clean  stone  jug 
or  glass  bottle,  and  set  aside  in  the  iee-chest  until  ready  to 
use.  Drink  from  goblets  without  cream.  Serve  ice  broken 
in  small  pieces  on  a platter  nicely  garnished  with  well-washed 
grape-leaves.  Iced  tea  may  be  prepared  from  either  green 
or  black  alone,  but  it  is  considered  an  improvement  to  mix 
the  two.  Tea  made  like  that  for  iced  tea  (or  that  left  im 


THE  EVERYDAY  COOK-BOOK. 


233 


the  teapot  after  a meal),  with  sugar  to  taste,  a slice  or  two 
of  lemon,  a little  of  the  juice,  and  some  pieces  of  cracked 
ice,  makes  a delightful  drink.  Serve  in  glasses. 


TO  MAKE  COFFEE. 

Take  a good-sized  cupful  of  ground  coffee,  and  pour  into 
a quart  of  boiling  water,  with  the  white  of  an  egg  and 
the  crushed  shell.  Stir  well  together,  adding  a half-cupful 
of  cold  water  to  clear.  Put  into  the  coffee-boiler  and  boil 
for  about  a quarter  of  an  hour;  after  standing  for  a little 
while  to  settle,  pour  into  your  coffeepot,  which  should  be 
well  scalded,  and  send  to  the  table.  The  coffee  should  be 
stirred  as  it  boils.  To  make  coffee  au  lait , take  a pint  each 
of  hot  made  coffee  and  boiling  milk;  strain  through  thin 
muslin  into  coffeepot,  to  get  rid  of  the  grounds,  and  serve 
hot 


CHOCOLATE. 


Take  six  tablespoons  scraped  chocolate,  or  three  of  choc- 
olate and  three  of  cocoa,  dissolve  in  a quart  of  boiling  water, 
boil  hard  fifteen  minutes,  add  one  quart  of  rich  milk,  let 
scald  and  serve  hot;  this  is  enough  for  six  persons.  Cocoa 
can  also  be  made  after  this  receipt.  Some  boil  either  cocoa 
or  chocolate  only  one  minute  and  then  serve,  while  others 
make  it  the  day  before  using,  boiling  it  for  one  hour,  and 
when  cool  skimming  off  the  oil,  and  when  wanted  for  use, 
heat  it  to  the  boiling  point  and  add  the  milk.  In  this  way 
it  is  equally  good  and  much  more  wholesome.  Cocoa  i3 
from  the  seed  of  the  fruit  of  a small  tropical  tree.  There 
are  several  forms  in  which  it  is  sold,  the  most  nutritious 
and  convenient  being  chocolate,  the  next  cocoa,  then  cocoa 
nibs,  and  last  cocoa  shells.  The  ground  bean  is  simply 
cocoa;  ground  fine  and  mixed  with  sugar  it  is  chocolate; 
the  beans  broken  into  bits  are  “nibs.”  The  shells  are  the 
sheila  of  the  bean,  usually  removed  before  grinding.  Tk* 


234 


THE  EVERYDAY  COOK-BOOK. 


beans  are  roasted  like  coffee,  and  ground  between  hot 
rollers. 

LEMON  SYRUP. 

* 

Take  the  juice  of  twelve  lemons,  grate  the  rind  of  six  in 
it,  let  it  stand  over  night,  then  take  six  pounds  of  white 
sugar,  and  make  a thick  syrup.  When  it  is  quite  cool,  strain 
the  juice  into  it,  and  squeeze  as  much  oil  from  the  grated 
rind  as  will  suit  the  taste.  A tablespoonful  in  a goblet  of 
water  will  make  a delicious  drink  on  a hot  day,  far  superior 
to  that  prepared  from  the  stuff  commonly  sold  as  lemon 
syrup. 

STRAWBERRY  SYRUP. 

Take  fine  ripe  strawberries,  crush  them  in  a cloth,  and 
press  the  juice  from  them;  to  each  pint  of  it  put  a pint  of 
simple  syrup,  boil  gently  for  one  hour,  then  let  it  become 
cold,  and  bottle  it;  cork  and  seal  it.  When  served  reduce 
it  to  taste  with  water,  set  it  on  ice,  and  serve  in  small  tum- 
blers half  filled. 

RASPBERRY  SYRUP* 

Make  as  directed  for  strawberry. 

STRAWBERRY  SHERBET. 

Take  fourteen  ounces  of  picked  strawberries,  crush  them 
m a mortar,  then  add  to  them  a quart  of  water;  pour  thie 
into  a basin,  with  a lemon  sliced,  and  a teaspoonful  of 
orange-flower  water;  let  it  remain  for  two  or  three  hours. 
Put  eighteen  ounces  of  sugar  into  another  basin,  cover  it 
with  a cloth,  through  which  pour  the  strawberry-juice;  after 
as  much  has  run  through  as  will,  gather  up  the  cloth,  and 
squeeze  out  as  much  juice  as  possible  from  it;  when  the 


TWE  JETER  YD  A T COO  E-BOOK. 


sugar  is  all  dissolved,  strain  it  again;  set  tbs  vessel  con- 
taining it  on  ice,  until  ready  to  serve. 

RASPBERRY  VINEGAR. 

To  four  quarts  red  raspberries,  put  enough  vinegar  to 
cover,  and  let  them  stand  twenty-four  hours;  scald  and 
strain  it;  add  a pound  of  sugar  to  one  pint  of  juice;  boil 
it  twenty  minutes,  and  bottle;  it  is  then  ready  for  use  and 
will  keep  years.  To  one  glass  of  water  add  a great  spoon- 
ful. It  is  much  relished  by  the  sick.  Very  nice. 

LEMONADE. 

Take  half  a pound  of  loaf-sugar  and  reduce  it  to  a syrup 
with  one  pint  of  water;  add  the  rind  of  five  lemons  and 
x let  stand  an  hour;  remove  the  rinds  and  add  the  strained 
juice  of  the  lemons;  add  one  bottle  of  “ Apoljinaris  ” water, 
and  a block  of  ice  in  centre  of  bowl.  Peel  one  lemon  and 
cut  it  up  into  thin  slices,  divide  each  slice  in  two,  and 
put  in  lemonade.  Claret  or  fine  cordials  may  be  added 
if  desired.  Serve  with  a piece  of  lemon  in  each  glass. 

EGG-NOG. 

Whip  the  whites  and  yolks  of  six  eggs  into  a stiff  cream, 
adding  a half  cupful  of  sugar.  Pour  into  a quart  of  rich 
milk,  adding  a half  pint  of  good  brandy,  and  a little  flavor- 
ing of  nutmeg.  Stir  up  and  thoroughly  mix  the  ingredi- 
ents, and  add  the  whites  of  three  additional  eggs  well 
whipped. 

RAISIN  WINE. 

Take  two  pounds  of  raisins,  seed  and  chop  them,  a 

lemon,  a pound  of  white  sugar,  and  about  two  gallons  of 


23® 


THE  EVERYDAY  COOK-BOOK. 


boiling  water.  Pour  into  a stone  jar,  and  stir  daily  for  six 
or  eight  days.  Strain,  bottle,  and  put  in  a cool  plaoe  for 
ten  days  or  eo,  when  the  wine  will  be  ready  for  use. 

CURRANT  WINE. 

The  currants  should  be  quite  ripe.  Stem,  mash,  and  strain 
them,  adding  a half  pint  of  water,  and  less  than  a pound  of 
sugar,  to  a quart  of  the  mashed  fruit.  Stir  well  up  together 
and  pour  into  a clean  cask,  leaving  the  bung-hole  open,  or 
covered  with  a piece  of  lace.  It  should  stand  for  a month 
to  ferment,  when  it  will  be  ready  for  bottling. 

GINGER  WINE. 

One-half  pound  of  cinnamon  bark,  four  ounces  of  pimento, 
two  ounces  of  mace,  three-quarters  of  an  ounce  of  capsi- 
cum, three-quarters  of  a pound  of  ginger  root,  five  gallons  of 
alcohol;  macerate  and  strain  or  filter,  after  standing  fifteen 
days.  Now  make  syrup,  thirty  pounds  of  white  sugar, 
half  pound  of  tartaric  acid,  one  and  a half  pounds  of 
cream  tartar,  dissolved  with  warm  water,  clarify  with  whites 
of  two  eggs,  and  add  soft  water  to  make  forty  gallons. 
Color  with  cochineal  and  let  it  stand  six  months  before  use. 

FINE  MILK  PUNCH. 

Pare  off  the  yellow  rind  of  four  large  lemons,  and  steep 
it  for  twenty-four  hours  in  a quart  of  brandy  or  rum.  Then 
mix  with  it  the  juice  of  the  lemons,  a pound  and  a half  of 
loaf-sugar;  two  grated  nutmegs,  and  a quart  of  water. 
Add  a quart  of  rich  unskimmed  milk,  made  boiling  hot, 
and  strain  the  whole  through  a jelly-bag.  Ton  may  either 
use  it  as  soon  as  it  k cold,  or  make  a larger  quantity  (in 
the  above  proportion),  and  bottle  it.  It  will  keep  several 


TUB  EVERYDAY  COOK-BOOK. 


m 


CLARET  CUP. 

One  quart  bottle  of  claret,  one  bottle  of  soda  water,  one 
lemon  cut  very  thin,  four  tablespoons  of  powdered  sugar, 
quarter  of  a teaspopn  of  grated  nutmeg,  one  liquor  glass 
of  brandy,  one  wineglass  of  sherry  wine.  Half  an  hour 
before  it  is  to  be  used,  put  in  a large  piece  of  ice,  so  that  it 
may  get  perfectly  cold. 

ROMAN  PUNCH. 

Grate  the  yellow  rinds  of  four  lemons  and  two  oranges 
upon  two  pounds  of  loaf-sugar.  Squeeze  on  the  juice  of 
the  lemons  and  oranges;  coyer  it,  and  let  it  stand  till  next 
day.  Then  strain  it  through  a sieve,  add  a bottle  of  cham- 
pagne, and  the  whites  of  eight  eggs  beaten  to  a froth.  Yon 
may  freeze  it  or  not 

CREAM  NECTAR. 

Dissolve  two  pounds  of  crushed  sugar  in  three  quarts  of 
water;  boil  down  to  two  quarts;  drop  in  the  white  of  an 
egg  while  boiling;  then  strain,  and  put  in  the  tartaric  acid; 
when  cold  drop  in  the  lemon  to  your  taste;  then  bottle  and 
cork.  Shake  two  or  three  times  a day. 

RED-CURRANT  CORDIAL. 

To  two  quarts  of  red-currants  put  one  quart  of  whiskey; 
let  it  stand  twenty-four  hours,  then  bruise  and  strain 
through  a flannel  bag.  To  every  two  quarts  of  this  liquor, 
add  one  pound  of  loaf-sugar,  add  quarter  of  a pound  of 
ginger  well  bruised  and  boiled;  let  the  whole  stand  to  set- 
tle, then  strain  or  filter;  bottle  and  cork,  seal  the  corks 
tightly.  It  is  an  improvement  to  have  half  red-raspberry 
juice  if  the  flavor  is  liked.  The  above  is  fit  for  use  in  a 
month. 


81 


THM  XVBBTDAY  COOK  BOOK. 


ELDERBERRY  SYRUP. 

Take  elderberries  perfectly  ripe,  wash  and  strain  them, 
pnt  a pint  of  molasses  to  a pint  of  the  juice,  boil  it  twenty 
minutes,  stirring  constantly,  when  cold  add  to  each  quart  a 
pint  of  French  brandy;  bottle  and  euk  it  tight.  It  is  an 
eTseflaat.  remedy  ft*  a oeugh. 


YMM  EVERYDAY  COOK-BOOK 


m 


INVALID  COOKERY. 


FORT  WINE  JELLY. 

Melt  In  a little  warm  water  an  ounce  of  isinglass;  stir  il 
into  a pint  of  port  wine,  adding  two  ounces  of  sugar  candy, 
an  ounce  of  gum-arabic,  and  half  a nutmeg,  grated.  Mix 
all  well  and  boil  it  ten  minutes;  or  till  everything  is  thoiv 
oughly  dissolved.  Then  strain  it  through  muslin  and  set 
it  away  to  get  cold. 

TAPIOCA  JELLY. 

Wash  the  tapioca  carefully  in  two  or  three  waters,  the® 
soak  it  for  five  or  six  hours,  simmer  it  then  in  a stewpaa  un- 
til it  becomes  quite  clear,  add  a little  of  the  juice  of  a 
lemon,,  wine  if  desired. 

ARROWROOT  WINE  JELLY. 

One  cup  boiling  water,  two  heaping  teaspoons  arrowroot, 
two  heaping  teaspoons  white  sugar,  one  tablespoonful 
brandy  or  three  tablespoonfnls  of  wine.  An  excellent  cor- 
rective to  weak  bowels. 

JELLIED  CHICKEN. 

Cook  six  chickens  in  a small  quantity  of  water,  until  the 
meat  will  part  from  the  bone  easily;  season  to  taste  with 
salt  and  pepper;  just  as  soon  as  cold  enough  to  handle,  re- 
move bones  and  skin;  place  meat  in  a deep  pan  or  mold, 
just  as  it  comes  from  the  bone,  using  gizzard,  liver  and  heart, 
wsktil  the  mold  is  nearly  full.  To  the  water  left  in  the  kettl% 


MO 


TUB  EVERYDAY  COOK-BOOK \ 


add  three-fourths  of  a box  of  Cox's  gelatine  (some  add 
juice  of  lemon),  dissolved  in  a little  warm  water,  and  boiP 
until  it  is  reduced  to  a little  less  than  a quart,  pour  over  the 
chicken  in  the  mold,  leave  to  cool,  cut  with  a very  sharp 
knife  and  serve.  The  slices  will  not  easily  break  up  if  di- 
rections are  followed. 

CHICKEN  BROTH. 

Half  fowl,  or  the  inferior  joints  of  a whole  one,  one  quart 
of  water,  one  blade  of  mace,  half  onion,  a small  bunch  of 
sweet  herbs,  salt  to  taste,  ten  peppercorns.  If  a young  one 
be  used  for  this  broth,  the  inferior  joints  may  be  put  in  the 
broth,  and  the  best  pieces  reserved  for  dressing  in  some 
other  manner.  Put  the  fowl  into  a saucepan,  with  all  the 
ingredients,  and  simmer  gently  for  one  and  a half  hours, 
carefully  skimming  the  broth  well.  When  done,  strain,  and 
put  by  in  a cool  place  until  wanted;  then  take  all  the  fat  off 
the  top,  warm  up  as  much  as  may  be  required,  and  serve. 
This  broth  is,  of  course,  only  for  those  invalids  whose 
stomachs  are  strong  enough  to  digest  it,  with  a flavoring  of 
herbs,  etc.  It  may  be  made  in  the  same  manner  as  beef- 
tea,  with  water  and  salt  only;  but  the  preparation  will  be 
but  tasteless  and  insipid.  When  the  invalid  cannot  digest 
this  chicken  broth  with  the  flavoring,  we  would  recommend 
plain  beef  tea  in  preference  to  plain  chicken  tea,  which  it 
would  be  without  the  addition  of  herbs,  onions,  etc. 

TO  MAKE  GRUEL. 

One  tablespoonful  of  Robinson's  patent  groats,  two  table- 
spoonfuls of  cold  water,  one  pint  of  boiling  water.  Mix 
the  prepared  groats  smoothly  with  the  cold  water  in  a basin; 
pour  over  them  the  boiling  water,  stirring  it  all  the  time.  Put 
it  into  a very  clean  saucepan;  boil  the  gruel  for  ten  minutes, 
keeping  it  well  stirred ; sweeten  to  taste,  and  serve.  It  may 


THE  E VER  YD  A Y COOK-BOOK. 


241 


be  flavored  with  a small  piece  of  lemon-peel,  by  boiling  it  in 
the  gruel,  or  a little  grated  nutmeg  may  be  put  in;  but  in 
these  matters  the  taste  of  the  patient  should  be  consulted- 
Pour  the  gruel  in  a tumbler  and  serve.  When  wine  is 
allowed  to  the  invalid,  two  tablespoonfuls  of  sherry  or  port 
make  this  preparation  very  nice.  In  cases  of  colds,  the 
game  quantity  of  spirits  is  sometimes  added  instead  of  wine. 

BARLEY  WATER. 

Put  a large  tablespoonful  of  well- washed  pearl  barley  into 
a pitcher;  pour  over  it  boiling  water;  cover  it,  and  let  it  re- 
main till  cold;  then  drain  off  the  water;  sweeten  to  taste, 
and,  if  liked,  add  the  juice  of  a lemon,  and  grated  nutmeg. 

ARROWROOT  BLANC-MANGE. 

Put  a quart  of  milk  to  boil,  take  an  ounce  of  Bermuda 
arrowroot  ground  fine,  make  it  a smooth  batter  with  cold 
milk,  add  a teaspoonful  of  salt;  when  the  milk  is  boiling 
hot,  stir  the  batter  into  it,  continue  to  stir  it  over  a gentle 
fire  (that  it  may  not  be  scorched)  for  three  or  four  minutes, 
sweeten  to  taste  with  double  refined  sugar,  and  flavor  with 
lemon  extract  or  orange-flower  water,  or  boil  a stick  of 
cinnamon  or  vanilla  bean  in  the  milk  before  putting  in  the 
arrowroot;  dip  a mold  into  cold  water,  strain  the  blanc- 
mange through  a muslin  into  the  mold,  when  perfectly  cold 
turn  it  out;  serve  currant  jelly  or  jam  with  it» 

LEMONADE  FOR  INVALIDS. 

One-half  a lemon,  lump  sugar  to  taste,  one  pint  of  bofl« 
ing  water.  Pare  off  the  rind  of  the  lemon  thinly;  cut  the 
lemon  into  two  or  three  thick  alioee,  end  remove  m much 

M 


THE  EVERYDAY  COOK-BOOK. 


242 

as  possible  of  the  white  outside  pith,  and  all  the  pips.  Put 
the  slices  of  lemon,  the  peel,  and  lump  sugar  into  a jug; 
pour  over  the  boiling  water;  cover  it  closely,  and  in  two 
hours  it  will  be  fit  to  drink.  It  should  either  be  strained  or 
poured  off  from  the  sediment 

MUTTON  BROTH 

Is  frequently  ordered  as  a preparation  for  Invalids.  For 
the  sick-room  such  broth  must  be  made  as  plainly  as  pos- 
sible, and  so  as  to  secure  the  juice  of  the  meat.  Boil  slowly 
a couple  of  pounds  of  lean  mutton  for  two  hours,  skim  if 
very  carefully  as  it  simmers,  and  do  not  put  in  very  much 
salt  If  the  doctor  permits,  some  vegetable  as  seasoning 
may  be  added,  and  for  some  broths  a little  fine  barley  or 
rice  is  added. 

FLAX  SEED  LEMONADE* 

Four  tablespoons  flax  seed  (whole),  one  quart  boiling 
water  poured  on  the  flax  seed,  juice  of  two  lemons,  leaving 
out  the  peel.  Sweeten  to  taste;  stew  three  hours  in  a 
covered  pitcher.  If  too  thick,  put  in  cold  water  with  the 
lemon-juice  and  sugar.  Ice  for  drinking.  It  is  splendid 
for  colds. 

ARROWROOT. 

This  is  very  nourishing  and  light,  either  for  invalids  or 
infants;  make  it  with  milk  or  water — put  a pint  of  either 
into  a stewpan,  make  it  boiling  hot,  add  a saltspoonful  of 
salt,  put  a heaped  teaspoonful  of  ground  Bermuda  arrow- 
root  into  a cup,  make  it  smooth  with  cold  milk,  stir  it  into 
the  stewpan,  and  let  it  simmer  for  two  or  three  minutes; 
then  turn  it  into  a bowl,  sweeten  and  grate  nutmeg  over,  if 
liked;  should  it  be  preferred  thin,  use  less  arrowroot.  This 
should  be  made  only  as  much  as  is  wanted  at  a time, 
since  it  will  become  as  thin  as  water  if  heated  over- 


THE  EVERYDAY  COOK-BOOK \ 


24$ 


STEWED  RABBITS  IN  MILK. 

Two  very  young  rabbits,  not  nearly  half  grown;  one  and 
one-half  pints  of  milk,  one  blade  of  mace,  one  dessertspoon- 
ful of  flour,  a little  salt  and  Cayenne.  Mix  the  flour  very 
Bmoothly  with  four  tablespoonfuls  of  the  milk,  and  when  this 
is  well-mixed,  add  the  remainder.  Cut  up  the  rabbits  into 
joints,  put  them  into  a stewpan  with  the  milk  and  other  in- 
gredients, and  simmer  them  very  gently  until  quite  tender. 
Stir  the  contents  from  time  to  time,  to  keep  the  milk 
smooth  and  prevent  it  from  burning.  Half  an  hour  will  be 
sufficient  for  the  cooking  of  this  dish. 

SLIPPERY-ELM  BARK  TEA. 

Break  the  bark  into  bits,  pour  boiling  water  over  it,  cover 
and  let  it  infuse  until  cold.  Sweeten,  ice,  and  take  for  sum- 
mer disorders,  or  add  lemon-juice  and  drink  for  a bad  cold. 

BEEF  TEA. 

One  pdttftd  of  lean  beef,  cut  into  small  pieces.  Put  into 
a jar  without  a drop  of  water;  cover  tightly,  and  set  in  a 
pot  of  cold  water.  Heat  gradually  to  a boil,  and  continue 
this  steadily  for  three  or  four  hours,  until  the  meat  is  like 
white  rags,  and  the  juice  all  drawn  out.  Season  with  salt 
to  taste,  and,  when  cold,  skim. 

EGG  WINE. 

One  egg,  one  tablespoonful  and  one-half  glass  of  cold 
water,  one  glass  of  sherry,  sugar  and  grated  nutmeg  to 
taste.  Beat  the  egg,  mixing  with  it  a tablespoonful  of 
cold  water;  make  the  wine  and  water  hot,  but  not  boiling; 
pour  it  on  the  egg,  stirring  all  the  time.  Add  sufficient 
lump  sugar  to  sweeten  the  mixture,  and  a little  grated  nut- 
meg; put  all  into  a very  clean  saucepan,  set  it  on  a gentle 


244 


THE  EVERYDAY  COOK-BOOK . 


fire,  and  stir  the  contents  one  way  until  they  thicken,  but 
do  not  allow  them  to  boil . Serve  in  a glass  with  snippets  of 
toasted  bread  or  plain  crisp  biscuits.  When  the  egg  is  not 
warmed,  the  mixture  will  be  found  easier  of  digestion,  but 
it  is  not  so  pleasant  a drink. 

TOAST  WATER. 

Slices  of  toast,  nicely  browned;  without  a symptom  of 
burning.  Enough  boiling  water  to  cover  them.  Cover 
closely  and  let  them  steep  until  cold.  Strain  the  water, 
sweeten  to  taste,  and  put  a piece  of  ice  in  each  glassful. 

ONION  GRUEL 

Is  excellent  for  cold.  Slice  down  a few  onions  and  boil 
them  in  a pint  of  new  milk,  stir  in  a sprinkle  of  oatmeal  and 
a very  little  salt,  boil  till  the  onions  are  quite  tender,  then 
sup  rapidly  and  go  to  bed. 


THE  EVERYDAY  COOK-BOOK. 


245 


COSMETIQUES. 


COMPLEXION  WASH. 

Pat  in  a vial  one  drachm  of  benzoin  gum  in  powder,  one 
drachm  nutmeg  oil,  six  drops  of  orange-blossom  tea,  or 
apple-blossoms  pat  in  half  pint  of  rain-water  and  boiled 
down  to  one  teaspoonfnl  and  strained,  one  pint  of  sherry 
wine.  Bathe  the  face  morning  and  night;  will  remove 
all  flesh  worms  and  freckles,  and  give  a beautiful  com- 
plexion. Or,  put  one  ounce  of  powdered  gum  of  benzoin  in 
pint  of  whiskey;  to  use,  put  in  water  in  wash-bowl  till  it  is 
milky,  allowing  it  to  dry  without  wiping.  This  is  perfectly 
harmless. 

TO  CLEAR  A TANNED  SKIN. 

Wash  with  a solution  of  carbonate  of  soda  and  a little 
lemon-juice;  then  with  Fuller's  earth-water,  or  the  juice  of 
unripe  grapes. 

OIL  TO  MAKE  THE  HAIR  CURL. 

Olive  oil,  one  pound;  oil  of  organum,  one  drachm;  oil 
rosemary,  one  and  one-half  drachms. 

WRINKLES  IN  THE  SKIN. 

White  wax,  one  ounce;  strained  honey,  two  ounces;  juioe 
of  lily-bulbs,  two  ounces.  The  foregoing  melted  and  stirred 

together  will  remove  wrinkles. 


246 


THE  EVERYDAY  COOK-BOOK. 


PEARL  WATER  FOR  THE  FACE. 

Put  half  a pound  best  Windsor  soap  scraped  fine  into 
half  a gallon  of  boiling  water;  stir  it  well  until  it  cools,  add 
a pint  of  spirits  of  wine  and  half  an  ounce  of  oil  df  rose- 
mary; stir  well.  This  is  a good  cosmetique,  and  will  remove 
freckles. 

PEARL  DENTIFRICE. 

Prepare  chalk,  one-half  pound;  powdered  myrrh,  two 
ounces;  camphor,  two  drachms;  orris-root  powdered,  two 
ounces.  Moisten  the  camphor  with  alcohol  and  mix  all 
well  together. 

WASH  FOR  A BLOTCHED  FACE. 

Rose  water,  thred#tounces;  sulphate  of  zinc,  one 
drachm;  mix.  Wet  the  face  with  it,  gently  dry  it  and 
then  touch  it  over  with  cold  cream,  which  also  gently  dry 
ofL 

FACE  POWDER. 

Take  of  wheat  starch,  one  pound;  powdered  orris-root, 
three  ounces;  oil  of  lemon,  thirty  drops;  oil  of  bergamot, 
oil  of  cloves,  each  fifteen  drops.  Rub  thoroughly  together. 

BANDOLINE. 

To  one  quart  of  rose-water  add  an  ounce  and  a half  of 
gum  tragacanth;  let  it  stand  forty-eight  hours,  frequently 
straining  it,  then  strain  through  a coarse  linen  cloth;  let  it 
stand  two  days,  and  again  strain;  add  to  it  a drachm  of 
oil  of  roses;  used  by  ladies  dressing  their  hair,  to  make  it 
Me  in  Mgr  position. 


THE  EVERYDAY  COOK-BOOK. 


247 


A GOOD  WASH  FOR  THE  HAIR. 

One  pennyworth  of  borax,  half  a pint  of  olive-oil,  one 
pint  of  boiling  water. 

Mode : Pour  the  boiling  water  over  the  borax  and  oil;  let 
it  cool;  then  put  the  mixture  into  a bottle.  Shake  it  before 
using,  and  apply  it  with  a flannel.  Camphor  and  borax, 
dissolved  in  boiling  water  and  left  to  cool,  make  a very  good 
wash  for  the  hair;  as  also  does  rosemary  water  mixed  with 
a little  borax.  After  using  any  of  these  washes,  when  the 
hair  becomes  thoroughly  dry,  little  pomatum  or  oil 
should  bo  rubbed  in,  to  make  it  smooth  and  glossy. 


248 


THE  EVERYDAY  COOK-BOOK. 


MISCELLANEOUS. 


AN  EXCELLENT  HARD  SOAP. 

Pour  twelve  quarts  soft  boiling  water  on  two  and  one- 
half  pounds  of  unslacked  lime;  dissolve  five  pounds  sal 
soda  in  twelve  quarts  soft  hot  water;  then  mix  and  let  them 
remain  from  twelve  to  twenty-four  hours.  Pour  off  all  the 
clear  fluid,  being  careful  not  to  allow  any  of  the  sediment 
to  run  off;  boil  three  and  one-half  pounds  clean  grease  and 
three  or  four  ounces  of  rosin  in  the  above  lye  till  the  grease 
disappears;  pour  into  a box  and  let  it  stand  a day  to  stiffen 
and  then  cut  in  bars.  It  is  as  well  to  put  the  lime  in  all 
the  water  and  then  add  the  soda.  After  pouring  off  the 
fluid,  add  two  or  three  gallons  of  water  and  let  it  stand 
with  the  lime  and  soda  dregs  a day  or  two.  This  makes  an 
excellent  washing  fluid  to  boil  or  soak  the  clothes  in,  with 
one  pint  in  a boiler  of  water. 

TO  WASH  WOOLEN  BLANKETS. 

Dissolve  soap  enough  to  make  a good  suds  in  boiling 
water,  add  a tablespoon  of  aqua  ammonia;  when  scalding 
hot,  turn  over  your  blankets.  If  convenient,  use  a pounder, 
or  any  way  to  work  thoroughly  through  the  suds  without 
rubbing  on  a board.  Rinse  well  in  hot  water.  There  is 
usually  soap  enough  from  the  first  suds  to  make  the  second 
soft;  if  not,  add  a little  soap  and  ammonia;  and  after  being 
put  through  the  wringer  let  two  persons,  standing  opposite 


THE  EVERYDAY  COOK-BOOK ; 


249 


pull  them  into  shape;  dry  in  the  sum  White  flannels  may 
be  washed  in  the  same  way  without  shrinking.  Calicoes 
and  other  colored  fabrics  can,  before  washing,  be  advan- 
tageously soaked  for  a time  in  a pail  of  water  to  which  a 
spoonful  of  ox  gall  has  been  added.  It  helps  to  keep  the 
color.  A teacup  of  lye  to  a pail  of  water  will  improve  the 
color  of  black  goods  when  necessary  to  wash  them,  and 
vinegar  in  the  rinsing  water  of  pink  or  green  will  brighten 
those  colors,  as  will  soda  for  purple  and  blua 

4t> 

FOR  CLOTHES  THAT  FADE. 

One  ounce  sugar  of  lead  in  a pail  of  rain  water.  Soak 
over  night. 

LAMP- WICKS. 

To  insure  a good  light,  wicks  must  be  changed  often,  as 
they  soon  become  clogged,  and  do  not  permit  the  free  pass- 
age of  the  oil.  Soaking  wicks  in  vinegar  twenty-four  hours 
before  placing  in  lamp  insures  a clear  flame. 

TO  MAKE  OLD  CRAPE  LOOK  NEARLY 
EQUAL  TO  NEW. 

Place  a little  water  in  a teakettle,  and  let  it  boil  until 
there  ip  plenty  of  steam  froro  the  spout;  then  holding  the 
crape  in  both  hands,  pass  it  to  and  fro  several  times 
through  the  steam,  and  it  will  be  clean  and  nearly  equal  to 

new. 

A CEMENT  FOR  STOVES. 

If  the  stove  is  cracked,  a good  cement  is  made  for  it  as 
follows:  Wood  ashes  and  salt  in  equal  proportions,  reduced 

to  ry  paste  with  cold  water,  and  filled  in  the  cracks  when  the 
stove  is  cool.  It  will  soon  harden. 


250 


THE  EVERYDAY  COOK-BOOK. 


TO  CLEAN  KID  GLOVES. 

Rub  with  very  slightly  damp  bread-crumbs.  If  not 
effectual  scrape  upon  them  dry  Fuller’s  earth  or  French 
chalk,  when  on  the  hands,  and  rub  them  quickly  together  in 
all  directions.  Do  this  several  times.  Or  put  gloves  of  a 
light  color  on  the  hands  and  wash  the  hands  in  a basin  of 
spirits  of  hartshorn.  Some  gloves  may  be  washed  in  a 
strong  lather  made  of  soft  soap  and  warm  water  or  milk; 
or  wash  with  rice  pulp;  or  sponge  them  well  with  turpen- 
tine, and  hang  them  in  a warm  place  or  where  there  is  a 
current  of  air,  and  all  smell  of  turpentine  will  be  removed. 

STAINS  AND  SPOTS. 

Children’s  clothes,  table  linens,  towels,  etc.,  should  be 
thoroughly  examined  before  wetting,  as  soap-suds,  washing- 
fluids,  etc.,  will  fix  almost  any  stain  past  removal.  Many 
stains  will  pass  away  by  being  simply  washed  in  pure  soft 
water;  or  alcohol  will  remove,  before  the  articles  have  been 
in  soap-suds,  many  stains.  Xronmold,  mildew,  or  almost 
any  similar  spot,  can  be  taken  out  by  dipping  in  diluted 
citric  acid;  then  cover  with  salt,  and  lay  in  the  bright  sun 
until  the  stain  disappears.  If  of  long  standing,  it  may  be 
necessary  to  repeat  the  wetting  and  the  sunlight.  Be  care- 
ful to  rinse  in  several  waters  as  soon  as  the  stain  is  no  longer 
visible.  Ink,  fruit,  wine,  and  mildew  stains  must  first  be 
washed  in  clear,  cold  water,  removing  as  much  of  the  spots 
as  can  be;  then  mix  one  teaspoonful  of  oxalic  acid  and  half 
a pint  of  rain  water.  Dip  the  stain  in  this,  and  wipe  off  in 
clear  water.  Wash  at  once,  if  a fabric  that  will  bear  wash- 
ing. A tablespoonful  of  white-currant  juice,  if  any  can  be 
had,  is  even  better  than  lemon.  This  preparation  may  ba 
used  on  the  most  delicate  articles  without  injury*  Shake  it 


THE  EVER  YD  A Y COOK-BOOK. 


151 


up  before  using  it,  and  be  careful  and  put  out  of  the  reach 
of  meddlers  or  little  folks,  as  it  is  poisonous. 

TO  REMOVE  GREASE  SPOTS. 

An  excellent  mixture  to  remove  grease  spots  from  boys’ 
and  men’s  clothing  particularly,  is  made  of  four  parts  alco- 
hol to  one  part  of  ammonia  and  about  half  as  much  ether 
as  ammonia.  Apply  the  liquid  to  the  grease  spot,  and  then 
rub  diligently  with  a sponge  and  clear  water.  The  chem- 
istry of  the  operation  seems  to  be  that  the  alcohol  and  ether 
dissolve  the  grease,  and  the  ammonia  forms  a soap  with  it 
which  is  washed  out  with  the  water.  The  result  is  much 
more  satisfactory  than  when  something  is  used  which  only 
seems  to  spread  the  spot  and  make  it  fainter,  but  does  not 
actually  remove  it.  If  oil  is  spilt  on  the  carpet,  and  you 
immediately  scatter  com  meal  over  it,  the  oil  will  be  ab- 
sorbed by  it.  Oil  may  [also  be  removed  from  carpets  on 
which  you  do  not  dare  to  put  ether  and  ammonia,  by  laying 
thick  blotting  paper  over  it  and  pressing  a hot  flat-iron  on 
it.  Repeat  the  operation  several  times,  using  a clean  paper 
each  time. 

STAINS  ON  MARBLE. 

Iron-rust  stains  on  marble  can  usually  be  removed  by 
rubbing  with  lemon-juice.  Almost  all  other  stains  may  be 
taken  off  by  mixing  one  ounce  of  finely-powdered  chalk,  one 
of  pumice  stone,  and  two  ounces  of  common  soda.  Sift 
these  together  through  a fine  sieve,  and  mix  with  water. 
When  thoroughly  mixed,  rub  this  mixture  over  the  stains 
faithfully  and  the  stains  will  disappear.  Wash  the  marble 
after  this  with  soap  and  water,  dry  and  polish  with  a cham- 
ois skin,  and  the  marble  will  look  like  new. 

A thin  coating  of  three  parts  lard  melted  with  one  part 
rosin  applied  to  stoves  and  grates  will  prevent  their  rusting 


THE  EVERYDAY  COOK-BOOK. 


2S2 

PAINT  OR  VARNISH, 

Oil  of  turpentine  or  benzine  will  remove  spots  of  paint, 
varnish,  or  pitch  from  white  or  colored  cotton  or  woolen 
goods.  After  using  it  they  should  be  washed  in  soap-suds. 

TO  REMOVE  INK  FROM  CARPETS. 

When  freshly  spilled,  ink  can  be  removed  from  carpets 
by  wetting  in  milk.  Take  cotton  batting  and  soak  up  all 
of  the  ink  it  will  receive,  being  careful  not  to  let  it  spread. 
Then  take  fresh  cotton,  wet  in  milk,  and  sop  it  up  carefully. 
Repeat  this  operation,  changing  cotton  and  milk  each  time. 
After  most  of  the  ink  has  been  taken  up  in  this  way,  with 
fresh  cotton  and  clean,  rub  the  spot.  Continue  till  all  dis- 
appears; then  wash  the  spot  in  clean  warm  water  and  a lit- 
tle soap;  rinse  in  clean  water,  and  rub  till  nearly  dry.  If 
the  ink  is  dried  in,  we  know  of  no  way  that  will  not  take 
the  color  from  the  carpet  as  well  as  the  ink,  unless  the  ink 
is  on  a white  spot.  In  that  case  salts  of  lemon,  or  soft- 
soap,  starch,  and  lemon-juice  will  remove  the  ink  as  easily 
as  if  on  cotton. 

TO  REMOVE  INK  FROM  PAPER. 

Put  one  pound  of  cloride  of  lime  to  four  quarts  of  water. 
Shake  well  together  and  let  it  stand  twenty-four  hours; 
ihen  strain  through  a clean  cotton  cloth.  Add  one  tea- 
spoonful of  acetic  acid  to  one  ounce  of  this  prepared  lime 
water,  and  apply  to  the  blot,  and  the  ink  will  disappear. 
Absorb  the  moisture  with  blotting  paper.  The  remainder 
may  be  bottled,  closely  corked,  and  set  aside  for  future  use. 


An  occasional  feed  of  hard-boiled  eggs  made  fine  and 
mixed  with  cracker-crumbs  is  good  for  canary  birds.  Feed 
ft  couple  of  thimblefuls  at  a time. 


THE  EVER  f DA  Y COOK-BOOR. 


253 


INK  ON  ROSEWOOD  OR  MAHOGANY. 

If  ink  has  been  unfortunately  spilled  on  mahogany,  rose- 
wood, or  black  walnut  furniture,  put  half  a dozen  drops  of 
spirits  of  nitre  into  a spoonful  of  water,  and  touch  the  stain 
with  a feather  wet  in  this;  as  soon  as  the  ink  disappears,  rub 
the  place  immediately  with  a cloth  ready  wet  in  cold  water, 
or  the  nitre  will  leave  a white  spot  very  difficult  to  remove, 
If  after  washing  off  the  nitre  the  ink  spot  still  lingers,  make 
the  mixture  a little  stronger  and  use  the  second  time,  and 
never  forget  to  wash  it  off  at  once, 

GOAL  FIRE. 

If  your  coal  fire  is  low,  throw  on  a tablespoon  of  salt,  and 
it  will  help  it  very  much. 

POLISH  FOR  BRIGHT  STOVES  AND  STEEL 
ARTICLES. 

One  tablespoomul  of  turpentine;  one  tablespoonful  of 
sweet  oil;  emery  powder.  Mix  the  turpentine  and  sweet 
oil  together,  stirring  in  sufficient  emery  powder  to  make  the 
mixture  of  the  thickness  of  cream.  Put  it  on  the  article 
with  a piece  of  soft  flannel,  rub  off  quickly  with  another 
piece,  then  polish  with  a little  emery  powder  and  clean 
leather. 

TO  PREVENT  PUMPS  FROM  FREEZING. 

Take  out  the  lower  valve  in  the  fall,  and  drive  a tack 
under  it,  projecting  in  such  a way  that  it  cannot  quite  close. 
The  water  will  then  leak  back  into  the  well  or  cistern, 
while  the  working  qualities  of  the  pump  will  not  be  dam- 
aged. * 

To  keep  starch  from  sticking  to  irons  rub  the  irons  with 
a little  piece  of  wax  or  sperm. 


254 


THE  EVERYDAY  COOK-BOOK. 


TO  KEEP  OFF  MOSQUITOES. 

Rub  exposed  parts  with  kerosene.  The  odor  is  not 
noticed  after  a few  minutes,  and  children  especially  are 
much  relieved  by  its  use. 

TO  BRIGHTEN  GILT  FRAMES. 

Take  sufficient  flour  of  sulphur  to  give  a golden  tinge  to 
about  one  and  one-half  pints  of  water,  and  in  this  boil  four 
or  five  bruised  onions  or  garlic,  which  will  answer  the  same 
purpose.  Strain  off  the  liquid,  and  with  it,  when  cold, 
wash,  with  a soft  brush,  any  gilding  which  requires  restor- 
ing, and  when  dry  it  will  come  out  as  bright  as  new  work. 


TO  MAKE  HENS  LAY  IN  WINTER. 

Keep  them  warm;  keep  corn  constantly  by  them,  but  do 
not  feed  it  to  them.  Feed  them  with  meat  scraps  when  lard 
or  tallow  has  been  tried,  or  fresh  meat.  Some  chop  green 
peppers  finely,  or  mix  Cayenne  pepper  with  corn  meal  to 
feed  them.  Let  them  have  a frequent  taste  of  green  food,  a 
little  gravel  and  lime,  or  clam-shells. 

TO  PRESERVE  STEEL  PENS. 

Steel  pens  are  destroyed  by  corrosion  from  acid  in  the 
ink.  Put  in  the  ink  some  nails  or  old  steel  pens,  and  the 
acid  will  exhaust  itself  on  them,  and  the  pens  in  use  will 
not  corrode. 

MICE. 

Pumpkin  seeds  are  very  attractive  to  mice,  and  traps 
baited  with  them  will  soon  destroy  this  little  pest. 


THE  EVERYDAY  CG OH-BOOK. 


255 


CAMPHOR 

Placed  in  trunks  or  drawers  will  prevent  mice  from  doing 
them  injury. 

TO  CLEAN  COMBS. 

If  it  can  be  avoided,  never  wash  combs,  as  the  water  often 
makes  the  teeth  split,  and  the  tortoiseshell  or  horn  of  which 
they  are  made,  rough.  Small  brushes,  manufactured  pur- 
posely for  cleaning  combs,  may  be  purchased  at  a trifling 
cost;  with  this  the  comb  should  be  well  brushed,  and  after- 
wards wiped  with  a cloth  or  towel. 

FOR  CLEANING  INK-SPOTS. 

Ink-spots  on  the  fingers  may  be  instantly  removed  by 
a little  ammonia.  Rinse  the  hands  after  washing  in 
clear  water.  A little  ammonia  in  a few  spoonfuls  of  alcohol 
is  excellent  to  sponge  silk  dresses  that  have  grown  “ shiny  ” 
or  rusty,  as  well  as  to  take  out  spots.  A silk,  particularly 
a black,  becomes  almost  like  new  when  so  sponged. 

FOR  CLEANING  JEWELRY. 

For  cleaning  jewelry  there  is  nothing  better  than  ammo- 
nia and  water.  If  very  dull  or  dirty,  rub  a little  soap  on  a 
soft  brush  and  brush  them  in  this  wash,  rinse  in  cold  water, 
dry  first  in  an  old  handkerchief,  and  then  rub  with  buck  or 
chamois  skin.  Their  freshness  and  brilliancy  when  thus 
oleaned  cannot  be  surpassed  by  any  compound  used  by 
jewelers. 

FOR  WASHING  SILVER  AND  SILVERWARE 

For  washing  silver,  put  half  a teaspoonful  ammonia  into 
the  ends;  have  the  water  hot;  wash  quickly,  using  a small 
brush,  rinse  in  hot  water,  and  dry  with  a dean  linen  towel; 


250 


THE  EVERYDAY  COOK-BOOK. 


then  rub  very  dry  with  a chamois  skin.  Washed  in  this 
manner,  silver  becomes  very  brilliant,  requires  no  polishing 
with  any  of  the  powders  or  whiting  usually  employed,  and 
does  not  wear  out.  Silver-plate,  jewelry  and  door-plates 
can  be  beautifully  cleaned  and  made  to  look  like  new  by 
dropping  a soft  cloth  or  chamois  skin  into  a weak  prepara- 
tion of  ammonia- water,  and  rubbing  the  articles  with  it. 
Put  half  a teaspoonful  into  clear  water  to  wash  tumblers  or 
glass  of  any  kind,  rinse  and  dry  well,  and  they  will  be  beau- 
tifully clear. 

FOR  WASHING  GLASS  AND  GLASSWARE. 

For  washing  windows,  looking-glasses,  etc.,  a little  am- 
monia in  the  water  saves  much  labor,  aside  from  giving  a 
better  polish  than  anything  else;  and  for  general  house- 
cleaning it  removes  dirt,  smoke  and  grease  most  effect- 
ually. 

INSECTS  AND  VERMIN. 

Dissolve  two  pounds  of  alum  in  three  or  four  quarts  of 
water.  Let  it  remain  over  night,  till  all  the  alum  is  dis- 
solved. Then,  with  a brush,  apply,  boiling  hot,  to  every 
joint  or  crevice  in  the  closet  or  shelves  where  Croton  bugs, 
ants,  cockroaches,  etc.,  intrude;  also  to  the  joints  and  crev- 
ices of  bedsteads,  as  bed  bugs  dislike  it  as  much  as  Croton 
bugs,  roaches  or  ants.  Brush  all  the  cracks  in  the  floor 
and  mop-boards.  Keep  it  boiling  hot  while  using. 

To  keep  woolens  and  furs  from  moths,  two  things  are  to 
be  observed — first,  to  see  that  none  are  in  the  articles  when 
they  are  put  away,  and  second,  to  put  them  where  the 
parent  moth  cannot  enter.  Tin  cases,  soldered  tight, 
whiskey  barrels  headed  so  that  not  even  a liquid  can 
get  in  or  out,  have  been  used  to  keep  out  moths.  A 
pm m of  strong  brown  paper  with  not  a hole  through 


THE  EVERYDAY  COOK-BOOK. 


257 


which  even  a large  pin  can  enter,  is  just  as  good.  Put  the 
articles  in  a close  box  and  cover  every  joint  with  paper,  or 
resort  to  whatever  will  be  a complete  covering.  A wrapper 
of  common  cotton  cloth,  so  put  around  and  secured,  is 
often  used.  Wherever  a knitting  needle  will  pass  the  par- 
ent moth  can  enter.  Carefully  exclude  the  insect  and  the 
articles  will  be  safe. 

MOTHS  IN  CARPETS. 

Persons  troubled  with  carpet  moths  may  get  rid  of  them 
by  scrubbing  the  floor  with  strong  hot  salt  and  water  before 
laying  the  carpet,  and  sprinkling  the  carpet  with  salt  once  a 
week  before  sweeping. 

SMOOTH  SAD-IRONS. 

To  have  your  sad-irons  clean  and  smooth  rub  them  first 
with  a piece  of  wax  tied  in  a cloth,  and  afterwards  scour 
them  on  a paper  or  thick  cloth  strewn  with  coarse  salt 

TO  SWEETEN  MEAT. 

A little  charcoal  thrown  into  the  pot  will  sweeten  meat 
that  is  a little  old.  Not  if  it  is  anyway  tainted — it  is  then 
not  fit  to  eat — but  only  if  kept  a little  longer  than  makes 
it  quite  fresh. 

STOVE  POLISH. 

Stove  lustre,  when  mixed  with  turpentine  and  applied  in 
the  usual  manner,  is  blacker,  more  glossy  and  more  durable 
than  when  mixed  with  any  other  liquid.  The  turpentine 
prevents  rust,  and  when  put  on  an  old  rusty  stove  will  make 
it  look  as  well  as  new. 


THE  EVERYDAY  COOK-BOOK. 


CLEANING  WHITE  PAINT. 

Spirits  of  ammonia,  used  in  sufficient  quantity  to  soften 
the  water,  and  ordinary  hard  soap,  will  make  the  paint  look 
white  and  clean  with  half  the  effort  of  any  other  method  I 
ever  have  tried.  Care  should  be  taken  not  to  have  too  much 
ammonia,  or  the  paint  will  be  injured. 

TO  CLEANSE  THE  INSIDE  OF  JARS. 

This  can  be  done  in  a few  minutes  by  filling  the  jars  with 
hot  water  (it  need  not  be  scalding  hot),  and  then  stirring  in 
a teaspoonful  or  more  of  baking  soda.  Shake  well,  then 
empty  the  jar  at  once,  and  if  any  of  the  former  odor  re- 
mains about  it,  fill  again  with  water  and  soda;  shake  well, 
and  rinse  out  in  cold  water. 

FURNITURE  POLISH. 

Equal  proportions  of  linseed  oil,  turpentine,  vinegar,  and 
spirits  of  wine. 

Mode:  When  used,  shake  the  mixture  well,  and  rub  on 

the  furniture  with  a piece  of  linen  rag,  and  polish  with  a clean 
duster.  Vinegar  and  oil,  rubbed  in  with  flannel,  and  the 
furniture  rubbed  with  a clean  duster,  produce  a very  good 
polish. 

Squeaking  doors  ought  to  have  the  hinges  oiled  by  a 
feather  dipped  in  some  linseed  oil. 


A soft  cloth,  wetted  in  alcohol,  is  excellent  to  wipe  off 
French  plate-glass  and  mirrors. 


A red-hot  iron  will  soften  old  putty  so  that  it  can  b* 
easily  removed- 


THE  EVERYDAY  COOK-BOOK 


TO  REMOVE  STAINS  FROM  MATTRESSES. 

Make  a thick  paste  by  wetting  starch  with  cold  water. 
Spread  this  on  the  stain,  first  putting  the  mattress  in  the 
sun;  rub  this  off  after  an  hour  or  so,  and  if  the  ticking  is 
not  clean  try  the  process  again. 

KALSOMINING. 

For  plain  white  use  one  pound  white  glue,  twenty  pounds 
English  whiting;  dissolve  glue  by  boiling  in  about  three 
pints  of  water;  dissolve  whiting  with  hot  water;  make  the 
consistency  of  thick  batter;  then  add  glue  and  one  cup  soft 
soap.  Dissolve  a piece  of  alum  the  size  of  a hen’s  egg,  add 
and  mix  the  whole  thoroughly.  Let  it  cool  before  using. 
If  too  thick  to  spread  nicely  add  more  water  till  it  spreads 
easily.  Fpr  blue  tints  add  five  cents’  worth  of  Prussian  blue, 
and  a little  Venetian  red  for  lavender.  For  peach-blow  use 
red  in  white  alone.  The  above  quantity  is  enough  to  cover 
four  ceilings,  sixteen  feet  square,  with  two  coats,  and  will 
not  rub  off  as  the  whitewash  does  made  of  lime. 

PAPERING  WHITEWASHED  WALLS. 

There  are  many  ways,  but  we  mention  those  that 
are  the  most  reliable.  Take  a perfectly  clean  broom, 
and  wet  the  walls  all  over  with  clean  water;  then 
with  a small  sharp  hoe  or  scraper  scrape  off  all  the 
old  whitewash  you  can.  Then  cut  your  paper  of  the 
right  length,  and,  when  you  are  all  ready  to  put  on 
the  paper,  wet  the  wall  with  strong  vinegar.  Another 
way  is  to  make  very  thin  paste  by  dissolving  one  pound  of 
white  glue  in  five  quarts  of  warm  water,  and  wash  the  walls 
with  it  before  putting  on  the  paper.  A very  good  way  is  to  ap- 
ply the  paste  to  both  paper  and  wall.  The  paste  may  be  made 
from  either  wheat  or  rye  flour,  but  must  be  pat  on  warn. 


260 


THE  EVERYDAY  COOK-BOOK. 


HOW  TO  CLEAN  CORSETS. 

Take  out  the  steels  at  front  and  sides,  then  scrub  thor- 
oughly with  tepid  or  cold  lather  of  white  castile  soap,  using 
a very  small  scrubbing  brush.  Do  net  lay  them  in  water. 
When  quite  clean  let  cold  water  run  on  them  freely  from 
the  spigot  to  rinse  out  the  soap  thoroughly.  Dry  without 
ironing  (after  pulling  lengthwise  until  they  are  straight  and 
shapely)  in  a cool  place. 

TO  CLEAN  HAIRBRUSHES. 

Do  not  use  soap,  but  put  a tablespoon  of  hartshorn  into 
the  water,  having  it  only  tepid,  and  dip  up  and  down  until 
clean;  then  dry  with  the  brushes  down,  and  they  will  be 
like  new  ones.  If  you  do  not  have  ammonia,  use  soda;  a 
teaspoonful  dissolved  in  the  water  will  do  very  welL 

HOW  TO  WASH  FLANNELS. 

There  are  many  conflicting  theories  in  regard  to  the 
proper  way  to  wash  flannels,  but  I am  convinced,  from  care- 
ful observation,  that  the  true  way  is  to  wash  them  in  water 
in  which  you  can  comfortably  bear  your  hand.  Make  suds 
before  putting  the  flannels  in,  and  do  not  rub  soap  on  the 
flannel  I make  it  a rule  to  have  only  one  piece  of  flannel 
put  in  the  tub  at  a time.  Wash  in  two  suds  if  much  soiled  • 
then  rinse  thoroughly  in  clean,  weak  suds,  wring,  and  hang 
up;  but  do  not  take  flannels  out  of  warm  water  and  hang 
out  in  a freezing  air,  as  that  certainly  tends  to  shrink 
them.  It  is  better  to  dry  them  in  the  house,  unless  the  sun 
shines.  In  washing  worsted  goods,  such  as  men’s  panta- 
loons, pursue  the  same  course,  only  do  not  wring  them,  but 
hang  them  up  and  let  them  drain;  while  a little  damp  bring 
in  and  press  smoothly  with  as  hot  an  iron  as  you  can  us# 


THE  EVERYDAY  COOK-BOOK. 


261 


without  scorching  the  goods.  The  reason  for  not  wringing 
them  is  to  prevent  wrinkles. 

CLEANING  LACE. 

Cream-colored  Spanish  lace  can  be  cleaned  and  made  to 
look  like  new  by  rubbing  it  in  dry  flour;  rub  as  if  you  were 
washing  in  water.  Then  take  it  outdoors  and  shake  all  the 
flour  outf  if  not  perfectly  clean,  repeat  the  rubbing  in  a 
little  more  clean  flour.  The  flour  must  be  very  thoroughly 
shaken  from  the  lace,  or  the  result  will  be  far  from  satis- 
factory. White  knitted  hoods  can  be  cleaned  in  this  way; 
babies’  socks  also,  if  only  slightly  soiled. 

NEW  KETTLES. 

The  best  way  to  prepare  a new  iron  kettle  for  use  is  to 
fill  it  with  clean  potato  peelings,  boil  them  for  an  hour  or 
more,  then  wash  the  kettle  with  hot  water;  wipe  it  dry,  and 
rub  it  with  a little  lard;  repeat  the  rubbing  for  half  a 
dozen  times  after  using.  In  this  way  you  will  prevent  rust 
and  all  the  annoyances  liable  to  occur  in  the  use  of  a new 
kettle. 

TO  KEEP  FLIES  OFF  GILT  FRAMES. 

Boil  three  or  four  onions  in  a pint  of  water  and  apply 
with  a soft  brush. 

TO  PREVENT  KNIVES  FROM  RUSTING. 

In  laying  aside  knives,  or  other  steel  implements,  they 
should  be  slightly  oiled  and  wrapped  in  tissue  paper  to  pre- 
vent their  rusting.  A salty  atmosphere  will  in  a short  time 
quite  ruin  all  steel  articles,  unless  some  such  precaution  is 

taken. 


262 


THE  EVERYDAY  COOK-BOOK. 


CEMENT  FOR  GLASSWARE. 

For  mending  valuable  glass  objects,  which  would  be  dig- 
figured  by  common  cement,  chrome  cement  may  be  used. 
This  is  a mixture  of  five  parts  of  gelatine  to  one  of  a solu- 
tion of  acid  chromate  of  lime.  The  broken  edges  are  cov- 
ered with  this,  pressed  together  and  exposed  to  sunlight, 
the  effect  of  the  latter  being  to  render  the  compound  in- 
soluble even  in  boiling  water. 

WATERPROOF  PAPER. 

Excellent  paper  for  packing  may  be  made  of  old  news- 
papers; the  tougher  the  paper  of  course  the  better.  A 
mixture  is  made  of  copal  varnish,  boiled  linseed  oil  and  tur- 
pentine, in  equal  parts.  It  is  painted  on  the  paper  with  a 
flat  varnish  brush  an  inch  and  a half  wide,  and  the  sheets 
are  laid  out  to  dry  for  a few  minutes.  This  paper  has  been 
very  successfully  used  for  packing  plants  for  sending  long 
distances,  and  is  probably  equal  to  the  paper  commonly 
used  by  nurserymen. 

RECIPE  FOR  VIOLET  INK. 

To  make  one  gallon,  take  one  ounce  of  violet  analine; 
dissolve  it  in  one  gill  of  hot  alcohol.  Stir  it  a few  moments. 
When  thoroughly  dissolved  add  one  gallon  of  boiling  water, 
and  the  ink  is  made.  As  the  analine  colors  vary  a great 
deal  in  quality,  the  amount  of  dilution  must  vary  with  the 
sample  used  and  the  shade  determined  by  trial. 

PERSPIRATION. 

The  unpleasant  odor  produced  by  perspiration  is  fre- 
quently the  source  of  vexation  to  persons  who  are  sub- 
ject to  it.  Nothing  is  simpler  than  to  remove  this  odor 


THE  EVERYDAY  COOK-BOOK. 


268 


much  more  effectually  than  by  the  application  of  such 
costly  unguents  and  perfumes  as  are  in  use.  It  is  only 
necessary  to  procure  some  of  the  compound  spirits  of 
ammonia,  and  place  about  two  tablespoonfuls  in  a basin 
of  water.  Washing  the  face,  hands,  and  arms  with  this 
leaves  the  skin  as  clean,  sweet  and  fresh  as  one  could 
wish*  The  wash  is  perfectly  harmless  and  very  cheap. 
It  is  recommended  on  the  authority  of  an  experienced 
physician. 

RENEWING  OLD  KID  GLOVES. 

Make  a thick  mucilage  by  boiling  a handful  of  flax-seed; 
add  a little  dissolved  toilet  soap;  then,  when  the  mixture 
cools,  put  the  glove  on  the  hands  and  rub  them  with  a piece 
of  white  flannel  wet  with  the  mixture.  Do  not  wet  the 
gloves  through. 

COLOGNE  WATER. 

Take  a pint  of  alcohol  and  put  in  thirty  drops  of  oil  of 
lemon,  thirty  of  bergamot,  and  half  a gill  of  water.  If  musk 
or  lavender  is  desired,  add  the  same  quantity  of  each.  The 
oils  should  be  put  in  the  alcohol  and  shaken  well  before  the 
water  is  added.  Bottle  it  for  use. 

TO  CLEANSE  A SPONGE. 

By  rubbing  a fresh  lemon  thoroughly  into  a soured  sponge 
and  rinsing  it  several  times  in  lukewarm  water,  it  will  be- 
come as  sweet  as  when  new. 

ICY  WINDOWS. 

Windows  may  be  kept  free  from  ice  and  polished  by  rub- 
bing the  glass  with  a sponge  dipped  in  alcohol. 

To  remove  blood  stains  from  cloth,  saturate  with  kerosene, 
and  after  standing  a little,  wash  in  warm  water. 


264 


THE  EVERYDAY  COOK-BOOK, i 


CAMPHOR  ICE. 

One  ounce  of  lard,  one  ounce  of  spermaceti,  one  ounce  of 
camphor,  one  ounce  of  almond  oil,  one-half  cake  of  white 
wax;  melt  and  turn  into  molds. 

STARCH  POLISH. 

Take  one  ounce  of  spermaceti  and  one  ounce  of  white 
wax,  melt  and  run  it  into  a thin  cake  on  a plate.  A piece 
the  size  of  a quarter  dollar  added  to  a quart  of  prepared 
starch  gives  a beautiful  lustre  to  the  clothes  and  prevents 
the  iron  from  stioking. 

TO  CLEAN  FEATHERS. 

Cover  the  feathers  with  a paste  made  of  pipe-clay  and 
water,  rubbing  them  one  way  only.  When  quite  dry,  shake 
off  all  the  powder  and  curl  with  a knife.  Grebe  feathers 
may  be  washed  with  white  soap  in  soft  water. 

TO  TEST  NUTMEGS. 

To  test  nutmegs  prick  them  with  a pin,  and  if  they  are 
good  the  oil  will  instantly  spread  around  the  puncture. 

TO  CLEAN  MICA. 

Mica  in  stoves,  when  smoked,  is  readily  cleaned  by  taking 
it  out  and  thoroughly  washing  with  vinegar  a little  diluted. 
If  the  black  does  not  come  off  at  once,  let  it  soak  a 
little. 

TO  SOFTEN  HARD  WATER. 

Add  half  a pound  of  the  best  quick  lime,  dissolved  in 
water  to  every  hundred  gallons.  Smaller  proportions  may 
be  more  conveniently  managed,  and  if  allowed  to  stand  a 


THE  EVERYDAY  COOK-BOOK. 


265 


short  time  the  lime  will  have  united  with  the  carbonate  of 
lime  and  been  deposited  at  the  bottom  of  the  receptacle. 
Another  way  is  to  put  gallon  of  lye  into  a barrelful  of 
water. 

TO  DESTROY  VERMIN  IN  THE  HAIR. 

Powdered  cevadiila  one  ounce,  powdered  staves-acre  one 
ounce,  powdered  panby  seed  one  ounce,  powdered  tobacco 
one  ounce.  Mix  well  and  rub  among  the  roots  of  the  hair 
thoroughly. 

TO  REMOVE  BRUISES  FROM  FURNITURE. 

Wet  the  bruised  spot  with  warm  water.  Soak  a piece  of 
brown  paper  of  several  thicknesses  in  warm  water,  and  lay 
over  the  place.  Then  apply  a warm  flat-iron  until  the 
moisture  is  gone.  Repeat  the  process  if  needful,  and  the 
bruise  will  disappear. 

PEARL  SMELLING  SALTS. 

Powdered  carbonate  of  ammonia,  one  ounce;  strong  solu- 
tion of  ammonia,  half  a fluid  ounce ; oil  of  rosemary,  ten 
drops;  oil  of  bergamot,  ten  drops.  Mix,  and  while  moist 
put  in  a wide  mouthed  bottle  which  is  to  be  well  closed. 

POUNDED  GLASS. 

Pounded  glass,  mixed  with  dry  corn-meal,  and  placed 
within  the  reach  of  rats,  it  is  said,  will  banish  them  from 
the  premises;  or  sprinkle  Cayenne  pepper  in  their  holes. 

POLISH  FOR  BOOTS. 

Take  of  ivory-black  and  treacle  each  four  ounces;  sul- 
phuric acid,  one  ounce;  best  olive  oil,  two  spoonfuls,  best 
white- wine  vinegar,  three  half  pints;  mix  the  ivory-bl&ck 


266 


THE  EVERYDAY  COOK-BOOK. 


and  treacle  well  in  an  earthen  jar;  then  add  the  sulphuric 
acid,  continuing  to  stir  the  mixture;  next  pour  in  the  oil, 
and,  lastly,  add  the  vinegar,  stirring  it  in  by  degrees  until 
thoroughly  incorporated. 

TO  CLEAN  PLATE. 

Wash  the  plate  well  to  remove  all  grease,  in  a strong 
lather  of  common  yellow  soap  and  boiling  water,  and  wipe 
it  quite  dry;  then  mix  as  much  hartshorn  powder  as  will 
be  required,  into  a thick  paste,  with  cold  water  or  spirits  of 
wine;  smear  this  lightly  over  the  plate  with  a piece  of  soft 
rag,  and  leave  it  for  some  little  time  to  dry.  When  per- 
fectly dry,  brush  it  off  quite  clean  with  a soft  plate-brush, 
and  polish  the  plate  with  a dry  leather.  If  the  plate  be  very 
dirty,  or  much  tarnished,  spirits  of  wine  will  be  found  to 
answer  better  than  water  for  mixing  the  paste. 

TO  CLEAN  DECANTERS. 

Roll  up  in  small  pieces  some  soft  brown  or  blotting 
paper;  wet  them,  and  soap  them  well.  Put  them  into  the 
decanters  about  one-quarter  full  of  warm  water;  shake 
them  well  for  a few  moments,  then  rinse  with  clear  cold  water; 
wipe  the  outsides  with  a nice  dry  cloth,  put  the  decanters 
to  drain,  and  when  dry  they  will  be  almost  as  bright  as  new 
ones. 

SPOTS  ON  TOWELS  AND  HOSIERY. 

Spots  on  towels  and  hosiery  will  disappear  with  little 
trouble  if  a little  ammonia  is  put  into  enough  water  to  soak 
the  articles,  and  they  are  left  in  it  an  hour  or  two  before 
washing;  and  if  a cupful  is  put  into  the  water  in  which 
white  clothes  are  soaked  the  night  before  washing,  the  ease 
with  which  the  articles  can  be  washed,  and  their  great 


THE  EVERYDAY  COOK-BOOK. 


267 


whiteness  and  clearness  when  dried  will  be  very  gratifying. 
Remembering  the  small  sum  paid  for  three  quarts  of  am- 
monia of  common  strength,  one  can  easily  see  that  no 
bleaching  preparation  can  be  more  cheaply  obtained. 

No  articles  in  kitchen  use  are  so  likely  to  be  neglected 
and  abused  as  the  dish-cloths  and  dish-towels;  and  in 
washing  these,  ammonia,  if  properly  used,  is  a greater  com- 
fort than  anywhere  else.  Put  a teaspoonful  into  the 
water  in  which  these  cloths  are,  or  should  be  washed  every 
day;  rub  soap  on  the  towels.  Put  them  in  the  water;  let 
them  stand  a half  hour  or  so,  then  rub  them  out  thoroughly, 
rinse  faithfully,  and  dry  out-doors  in  clear  air  and  sun,  and 
dish-cloths  and  towels  need  never  look  gray  and  dingy — a 
perpetual  discomfort  to  all  housekeepers, 

CROUP. 

Croup,  it  is  said,  can  be  cured  in  one  minute,  and  the 
remedy  is  simply  alum  and  sugar.  The  way  to  accom- 
plish the  deed  is  to  take  a knife  or  grater,  and  shave  off  in 
small  particles  about  a teaspoonful  of  alum;  then  mix  it 
with  twice  its  amount  of  sugar,  to  make  it  palatable,  and 
administer  it  as  quickly  as  possible.  Almost  instantaneous 
relief  will  follow. 


In  the  summer  season  it  is  not  an  uncommon  thing  for 
persons  going  into  the  woods  to  be  poisoned  by  contact  with 
dogwood,  ivy,  or  the  poisoned  oak.  The  severe  itching  and 
smarting  which  is  thus  produced  may  be  relieved  by  first 
washing  the  parts  with  a solution  of  saleratus,  two  tea- 
spoonfuls  to  the  pint  of  water,  and  then  applying  clothe 
wet  with  extract  of  hamammellis.  Take  a dose  of  Epsom 
salts  internally  or  a double  Rochelle  powder. 


TUB  EVERYDAY  COOK-BOOK. 


CONVULSION  FITS. 

Convulsion  fits 'sometimes  follow  [the  feverish  restless- 
ness produced  by  these  causes;  in  which  case  & hot  bath 
should  be  administered  without  delay,  and  the  lower  parts 
of  the  body  rubbed,  the  bath  being  as  hot  as  it  can  be  with- 
out scalding  the  tender  skin. 

BURNS  AND  SCALDS. 

A bum  or  scald  is  always  painful;  but  the  pain  can  be  in- 
stantly relieved  by  the  use  of  bi-carbonate  of  soda,  or  com- 
mon baking  soda  (saleratus).  Put  two  tablespoonfuls  of 
soda  in  a half  cup  of  water.  Wet  a piece  of  linen  cloth  in 
the  solution  and  lay  it  on  the  burn.  The  pain  will  disap- 
pear as  if  by  magic.  If  the  burn  is  so  deep  that  the  skin 
has  peeled  off,  dredge  the  dry  soda  directly  on  the  part  af- 
fected. 

CUTS. 

For  a slight  cut  there  is  nothing  better  to  control  the 
hemorrhage  than  common  unglazed  brown  wrapping  paper, 
such  as  is  used  by  marketmen  and  grocers;  a piece  to  be 
bound  over  the  wound. 

COLD  ON  THE  CHEST. 

A flannel  dipped  in  boiling  water,  and  sprinkled  with  tur- 
pentine, laid  on  the  chest  as  quickly  as  possible,  will  re- 
lieve the  most  severe  cold  or  hoarseness. 

BLEEDING  FROM  THE  NOSE. 

Many  children,  especially  those  of  a sanguineous 
temperament,  are  subject  to  sudden  discharges  of  blood 
from  some  part  of  the  body;  and  as  all  such  fluxes  are 
hi  general  the  result  of  an  effort  of  nature  to  relieve  the 


THE  EVERYDAY  COOK-BOOK. 


m 


system  from  some  overload  or  pressure,  such  dischargee, 
unless  in  excess,  and  when  likely  to  produce  debility,  should 
not  be  rashly  or  too  abruptly  checked.  In  general,  these 
discharges  are  confined  to  the  summer  or  spring  months  of 
the  year,  and  follow  pains  in  the  head,  a sense  of  drowsi- 
ness, languor  or  oppression,  and  as  such  symptoms  are  re- 
lieved by  the  loss  of  blood,  the  hemorrhage  should,  to  a 
certain  extent,  be  encouraged.  When,  however,  the  bleed- 
ing is  excessive,  or  returns  too  frequently,  it  becomes  neces- 
sary to  apply  means  to  subdue  or  mitigate  the  amount.  For 
this  purpose  the  sudden  and  unexpected  application  of  cold 
is  itself  sufficient  in  most  cases  to  arrest  the  most  active 
hemorrhage.  A wet  towel  laid  suddenly  on  the  back,  be- 
tween the  shoulders,  and  placing  the  child  in  a recumbent 
posture  is  often  sufficient  to  effect  the  object;  where,  how- 
ever, the  effusion  resists  such  simple  means,  napkins  wrung 
out  of  cold  water  must  be  laid  across  the  forehead  and 
nose,  the  hands  dipped  in  cold  water,  and  a bottle  of  hot 
water  applied  to  the  feet.  If,  in  spite  of  these  means,  the 
bleeding  continues,  a little  fine  wool  or  a few  folds  of  lint, 
tied  together  by  a piece  of  thread,  must  be  pushed  up  the 
nostril  from  which  the  blood  flows;  to  act  as  a plug  and 
pressure  on  the  bleeding  vessel.  When  the  discharge  has 
entirely  ceased,  the  plug  is  to  be  pulled  out  by  means  of 
the  thread.  To  prevent  a repetition  of  the  hemorrhage,  the 
body  should  be  sponged  every  morning  with  cold  water, 
and  the  child  put  under  a course  of  steel  wine,  have  open- 
air  exercise,  and,  if  possible,  salt  water  bathing.  For  chil- 
dren, a key  suddenly  dropped  down  the  back  between  the 
skin  and  olothes,  will  often  immediately  arrest  a copious 
bleeding. 

CHILBLAINS. 

Chilblains  are  most  irritating  to  children.  The  following 
Is  an  infallible  cure  for  unbroken  chilblains:  HydrocUorio 


270 


THE  EVERYDAY  COOK-BOOK. 


acid,  diluted,  one-quarter  ounce;  hydrocyanic  acid,  diluted, 
30  drops;  camphor-water,  six  ounces.  This  chilblain  lotion 
cures  mild  cases  by  one  application.  It  is  a deadly  poison, 
and  should  be  kept  under  lock  and  key.  A responsible 
person  should  apply  it  to  the  feet  of  children.  This  must 
not  be  applied  to  broken  chilblains. 

TO  CURE  A STING  OF  BEE  OR  WASP. 

Mix  common  earth  with  water  to  about  the  consistency 
of  mud.  Apply  at  once. 

FOR  TOOTHACHE. 

Alum  reduced  to  an  impalpable  powder,  two  drachms; 
nitrous  spirit  of  ether,  seven  drachms;  mix  and  apply  to 
the  tooth. 

CHOKING* 

A piece  of  food  lodged  in  the  throat  may  sometimes  be 
pushed  down  with  the  finger,  or  removed  with  a hairpin 
quickly  straightened  and  hooked  at  the  end,  or  by  two  or 
three  vigorous  blows  on  the  back  between  the  shoulders. 


A very  excellent  carminative  powder  for  flatulant  infants 
may  be  kept  in  the  house,  and  employed  with  advantage, 
whenever  the  child  is  in  pain  or  griped,  by  dropping  five 
grains  of  oil  of  aniseed  and  two  of  peppermint  on  half  an 
ounce  of  lump  sugar,  and  rubbing  it  in  a mortar,  with  a 
drachm  of  magnesia,  into  a fine  powder.  A small  quantity 
of  this  may  be  given  in  a little  water  at  any  time,  and  al- 
ways with  benefit 


^ THE  EVERYDAY  COOK-BOOK. 


CUBEB  BERRIES  FOR  CATARRH. 

A new  remedy  for  catarrh  is  crushed  cubeb  berries 
smoked  in  a pipe,  emitting  the  smoke  through  the  nose; 
after  a few  trials  this  will  be  easy  to  do.  If  the  nose  is 
stopped  up  so  that  it  is  almost  impossible  to  breath,  one 
pipeful  will  make  the  head  as  clear  as  a bell.  For  sore 
throat,  asthma,  and  bronchitis,  swallowing  the  smoke  effects 
immediate  relief.  It  is  the  best  remedy  in  the  world  for 
offensive  breath,  and  will  make  the  most  foul  breath  pure 
and  sweet.  Sufferers  from  that  horrid  disease,  ulcerated 
catarrh,  will  find  this  remedy  unequaled,  and  a month’s  use 
will  cure  the  most  obstinate  case.  A single  trial  will  con- 
vince anyone.  Eating  the  uncrushed  berries  is  also  good 
for  sore  throat  and  all  bronchial  complaints.  After  smok- 
ing, do  not  expose  yourself  to  cold  air  for  at  least  fifteen 
minutes. 

DIARRHCEA. 

For  any  form  of  diarrhoea  that,  by  excessive  action,  de- 
mands a speedy  correction,  the  most  efficacious  remedy 
that  can  be  employed  in  all  ages  and  conditions  of  child- 
hood is  the  tincture  of  kino,  of  which  from  ten  to  thirty 
drops,  mixed  with  a little  stigar  and  wafer  in  a spoon,  are 
to  be  given  every  twcy  or  three  hours  till  the  undue  action 
has  been  checked.  Often  the  change  of  diet  to  rice,  milk, 
eggs,  or  the  substitution  of  animal  for  vegetable  food,  vice 
versa , will  correct  an  unpleasant  and  almost  chronic  state  of 
diarrhoea. 


If  it  is  not  convenient  to  fill  flannel  bags  for  the  sick 
room  with  sand,  bran  will  answer  the  purpose  very  well, 
and  will  retain  the  heat  a long  time. 


m 


THE  EVERYDAY  COOK-BOOK. 


BITES  OF  DOGS. 

The  only  safe  remedy  in  case  of  a bite  from  a dog  sue 
pected  of  madness,  is  to  burn  out  the  wound  thoroughly 
with  red-hot  iron,  or  with  lunar  caustic,  for  fully  eight  sec- 
onds, so  as  to  destroy  the  entire  surface  of  the  wound.  Do 
this  as  soon  as  possible,  for  no  time  is  to  be  lost.  Of 
course  it  will  be  expected  that  the  parts  touched  with  the 
caustic  will  turn  black. 

MEASLES  AND  SCARLATINA. 

Measles  and  scarlatina  much  resemble  each  other  in  their 
early  stages;  headache,  restlessness,  and  fretfulness  are  the 
symptoms  of  both.  Shivering  fits,  succeeded  by  a hot  skin; 
pains  in  the  back  and  limbs,  accompanied  by  sickness,  and, 
in  severe  cases,  sore  throat;  pain  about  the  jaws,  difficulty 
in  swallowing,  running  at  the  eyes,  which  become  red  and 
inflamed,  while  the  face  is  hot  and  flushed,  often*  distinguish 
scarlatina  from  scarlet  fever,  of  which  it  is  only  a mild  form. 
While  the  case  is  doubtful,  a dessertspoonful  of  spirit  of 
nitre  diluted  in  water,  given  at  bedtime,  will  throw  the  child 
into  a gentle  perspiration,  and  will  bring  out  the  rash  in 
either  case.  In  measles,  this  appears  first  on  the  face;  in 
scarlatina,  on  the  chest;  and  in  both  cases,  a doctor  should 
be  called  in.  In  scarlatina,  tartar-emetic  powder  or  ipeca- 
onhana  may  b©  administered  in  tfye  meantime. 

STYE  IN  THE  EYE. 

Styes  are  little  abscesses  which  form  between  the  roots  of 
the  eyelashes,  and  are  rarely  larger  than  a small  pea.  The 
beet  way  te  manage  them  is  to  bathe  them  frequently  with 
warm  water;  or  in  warm  poppy- water,  if  very  painful. 
When  they  have  burst,  use  an  ointment  composed  of 
erne  part  of  citron  ointment  and  lour  of  spermaceti. 


873 


THE  EVERYDAY  COOK-BOOK. 

/ * 

well  rubbed  together,  and  smear  along  the  edge  of 
the  eyelid.  Give  a grain  or  two  of  calomel  with  five  or 
eight  grains  of  rhubarb,  according  to  the  age  of  the  child, 
twice  a week.  The  old-fashioned  and  apparently  absurd 
practice  of  rubbing  the  stye  with  a ring,  is  as  good  and 
speedy  a cure  as  that  by  any  process  of  medicinal  applies* 
tion;  though  the  number  of  times  it  is  rubbed,  or  the 
quality  of  the  ring  and  direction  of  the  strokes,  has  nothing 
to  do  with  its  success.  That  pressure  and  the  friction  ex- 
cite the  vessels  of  the  part,  and  cause  an  absorption  of  tho 
effused  matter  under  the  eyelash*  The  edge  of  the  nail 
will  answer  as  well  as  a ring. 

FOR  CONSTIPATION. 

One  or  two  figs  eaten  fastly  is  sufficient  for  some,  and 
they  are  especially  good  in  the  case  of  children,  as  there  is 
no  trouble  in  getting  them  to  take  them*  A spoon  of 
wheaten  bran  in  a glass  of  water  is  a simple  remedy  and 
quite  effective. 

LEANNESS 

Is  caused  generally  by  lack  of  power  in  the  digestive 
organs  to  digest  and  assimilate  the  fat-producing  elements 
of  food.  First  restore  digestion,  take  plenty  of  sleep,  drink 
all  the  water  the  stomach  will  bear  in  the  morning  on  rising, 
take  moderate  exercise  in  the  open  air,  eat  oatmeal,  cracked 
wheat,  Graham  much,  baked  sweet  apples,  roasted  and 
broiled  beef,  cultivate  jelly  people,  and  bathe  daily. 

SUPERFLUOUS  HAIRS 

Are  best  left  alone*  Shaving  only  increases  the  strength 
el  the  hair,  and  all  depilatories  are  dangerous  and  some- 
times disfigure  the  face.  The  only  sure  plan  is  to  spread 
on  a piste  of  leather  equal  parts  of  garhannm  and  pitch 


274 


THE  EVERYDAY  COOK-BOOK. 


plaster,  lay  it  on  the  hair  as  smoothly  as  possible,  let  it  re- 
main  three  or  four  minutes,  then  remove  it  with  the  hairs, 
root  and  branch.  This  is  severe,  but  effective.  Kerosene 
will  also^emove  them.  If  sore  after  using,  rub  on  sweet 
oiL 

THE  BREATH. 

Nothing  makes  one  so  disagreeable  to  others  as  a bad 
breath.  It  is  caused  by  bad  teeth,  diseased  stomach,  or  dis- 
ease of  the  nostrils.  Neatness  and  care  of  the  health  will 
prevent  and  cure  it. 

THE  QUININE  CURE  FOR  DRUNKENNESS. 

Pulverize  one  pound  of  fresh  quill-red  Peruvian  bark, 
and  soak  it  in  one  pint  of  diluted  alcohol.  Strain  and 
evaporate  down  to  one-half  pint.  For  the  first  and  second 
days  give  a teaspoonful  every  three  hours.  If  too  much  is 
taken,  headache  will  result,  and  in  that  case  the  doses  should 
be  diminished.  On  the  third  day  give  one-half  a teaspoon- 
ful; on  the  fourth  reduce  the  dose  to  fifteen  drops*  then  to 
ten,  and  then  to  five.  Seven  days,  it  is  said,  will  cure  aver- 
age cases,  though  some  require  a whole  month. 

FOR  SORE  THROAT. 

Cut  slices  of  salt  pork  or  fat  bacon;  simmer  a few  mo- 
ments in  hot  vinegar,  and  apply  to  throat  as  hot  as  possible. 
When  this  is  taken  off,  as  the  throat  is  relieved,  put  around 
a bandage  of  soft  flannel.  A gargle  of  equal  parts  of  borax 
and  alum,  dissolved  in  water,  is  also  excellent.  To  be  used 
frequently. 

A GOOD  CURE  FOR  COLDS. 

Boil  two  ounces  of  flaxseed  in  one  quart  of  water; 
•train  and  add  two  ounces  of  rock  candy,  one-half  pint 


THE  EVERYDAY  COOK-BOOK.  275 

of  honey,  juice  of  three  lemons;  mix,  and  let  all  boil  well;  let 
cool,  and  bottle.  Dose:  One  cupful  on  going  to  bed,  one- 

half  cupful  before  meals.  The  hotter  you  drink  it  the  bet- 
ter. 

TO  STOP  BLEEDING. 

A handful  of  flour  bound  on  the  cut. 

A HEALTHFUL  APPETIZER. 

How  often  we  hear  women  who  do  their  own  cooking 
say  that  by  the  time  they  have  prepared  a meal,  and  it  is 
ready  for  the  table,  they  are  too  tired  to  eat.  One  way  to 
mitigate  this  is  to  take,  about  half  an  hour  before  dinner,  a 
raw  egg,  beat  it  until  light,  put  in  a little  sugar  and  milk, 
flavor  it,  and  “drink  it  down;”  it  will  remove  the  faint, 
tired-out  feeling,  and  will  not  spoil  your  appetite  for  din- 
ner. 

TO  REMOVE  DISCOLORATION  FROM 
BRUISES. 

Apply  a cloth  wrung  out  in  very  hot  water,  and  renew 
frequently  until  the  pain  ceases.  Or  apply  raw  beefsteak. 

EARACHE. 

There  is  scarcely  any  ache  to  which  children  are  subject 
so  hard  to  bear  and  difficult  to  cure  as  the  earache;  but 
there  is  a remedy  never  known  to  fail.  Take  a bit  of  cot- 
ton batting,  put  upon  it  a pinch  of  black  pepper,  gather  it 
up  and  tie  it,  dip  in  sweet  oil  and  insert  into  the  ear;  put 
a flannel  bandage  over  the  head  to  keep  it  warm.  It  will 
give  immediate  relief.  As  soon  as  any  soreness  is  felt  in 
the  ear,  let  three  or  four  drops  of  the  tincture  of  arnica  be 
poured  in  and  the  orifice  be  filled  with  a little  cotton  wool 
to  exclude  the  air.  If  the  arnica  be  not  resorted  to  nntil 


276 


THE  EVERYDAY  COOK-BOOK. 


there  is  actual  pain,  then  the  cure  may  not  be  as  speedy, 
but  it  is  just  as  certain,  although  it  may  be  necessary  to  re- 
peat the  operation.  It  is  a sure  preventive  against  gather- 
ing in  the  ear,  which  is  the  usual  cause  of  earache. 

TO  CURE  TOOTHACHE. 

The  worst  toothache,  or  neuralgia  coming  from  the  teeth, 
may  be  speedily  and  delightfully  ended  by  the  application 
of  a bit  of  clean  cotton,  saturated  in  a solution  of  ammonia, 
to  the  defective  tooth.  Sometimes  the  late  sufferer  is 
prompted  to  momentary  laughter  by  the  application,  but 
the  pain  will  disappear. 

FOR  FELON. 

Take  common  rock  salt,  as  used  for  salting  down  pork  or 
beef,  dry  in  an  oven,  and  pound  it  fine  and  mix  with  spirits 
of  turpentine  in  equal  parts;  put  it  in  a rag  and  wrap  it 
around  the  parts  affected;  as  it  gets  dry  put  on  more,  and 
in  twenty-four  hours  you  are  cured.  The  felon  will  be  dead. 


Coffee  pounded  in  a mortar  and  roasted  on  an  iron  plate; 
sugar  burned  on  hot  coals,  and  vinegar  boiled  with  myrrh 
and  sprinkled  on  the  floor  and  furniture  of  a sick  room,  are 
excellent  deodorizers. 


The  skin  of  a boiled  egg  is  the  most  efficacious  remedy  that 
can  be  applied  to  a boil.  Peel  it  carefully,  wet  and  apply 
to  the  part  affected.  It  will  draw  off  the  matter,  and  relieve 
the  soreness  in  a few  hours. 


THE  EVERYDAY  COOK-BOOK. 


277 


r 

TO  CURE  A WHITLOW. 

r 

As  soon  as  the  whitlow  has  risen  distinctly,  a pretty  large 
piece  should  be  snipped  out,  so  that  the  watery  matter  may 
readily  escape,  and  continue  to  flow  out  as  fast  as  produced. 
A bread  and  water  poultice  should  be  put  on  for  a few 
days,  when  the  wound  should  be  bound  up  lightly  with 
some  mild  ointment,  when  a cure  will  be  speedily  completed. 
Constant  poulticing  both  before  and  after  the  opening  of 
the  whitlow  is  the  only  practice  needed;  but  as  the  matter 
lies  deep,  when  it  is  necessary  to  open  the  abscess,  the  incis- 
ion must  be  made  deep  to  reach  the  suppuration. 

TAPE-WORMS. 

Tape-worms  are  said  to  be  removed  by  refraining  from 
supper  and  breakfast,  and  at  eight  o’clock  taking  one-third 
part  of  two  hundred  minced  pumpkin  seeds,  the  shells  of 
which  have  been  removed  by  hot  water;  at  nine  take  an- 
other third,  at  ten  the  remainder,  and  follow  it  at  eleven 
with  strong  dose  of  castor  oiL 

FOR  A CAKED  BREAST. 

Bake  large  potatoes,  put  two  or  more  in  a woolen  stock- 
ing; crush  them  soft  and  apply  to  the  breast  as  hot  as  can 
be  borne;  repeat  constantly  till  relieved. 


A good  remedy  for  blistered  feet  from  long  walking  is  to 
rub  the  feet  at  going  to  bed  with  spirits  mixed  with  tallow 
dropped  from  a lighted  candle  into  the  palm  of  the  hand. 


A lady  writes  that  sufferers  from  asthma  should  get  a 
muskrat  skin  and  wear  it  over  their  lungs,  with  the  fur 
side  next  to  the  body.  It  will  bring  certain  relief. 


27$ 


THE  EVERYDAY  COOK-BOOK V 


CHAPPED  HANDS. 

Powdered  starch  is  an  excellent  preventive  of  chapping 
of  the  hands,  when  it  is  rubbed  over  them  after  washing 
and  drying  them  thoroughly.  It  will  also  prevent  the 
needle  in  sewing  from  sticking  and  becoming  rusty.  It  is 
therefore  advisable  to  have  a small  box  of  it  in  the  work-box 
or  basket,  and  near  your  wash-basin. 

LUNAR  CAUSTIC. 

Lunar  caustic,  carefully  applied  so  as  not  to  touch  the 
skin,  will  destroy  warts. 

CURE  FOR  RHEUMATISM  AND  BILIOUS 
HEADACHE. 

Finest  Turkey  rhubarb,  half  an  ounce;  carbonate  mag- 
nesia, one  ounce;  mix  intimately;  keep  well  corked  in  glass 
bottle.  Dose:  One  teaspoonful,  in  milk  and  sugar,  the  first 
thing  in  the  morning;  repeat  till  cured.  Tried  with  success. 

FEVER  AND  AGUE. 

Four  ounces  galangal-root  in  a quart  of  gin,  steeped  in  a 
warm  place;  take  often. 


For  a simple  fainting  fit  a horizontal  position  and  fresh 
air  will  usually  suffice.  If  a person  receive  a severe  shock 
caused  by  a fall  or  blow,  handle  carefully  without  jarring. 
A horizontal  position  is  best.  Loosen  all  tight  clothing 
from  the  throat,  chest,  and  waist.  If  the  patient  can  swal- 
low, give  half  teaspoonful  aromatic  spirits  of  ammonia  in  a 
little  water.  If  that  cannot  be  procured,  give  whiskey  or 
bemad y mad  water.  Apply  warmth  to  the  foot  mad  bowels, 


THE  EVER  YD  A Y COOK-BOOK. 


279 


TO  RESTORE  FROM  STROKE  OF  LIGHT- 
NING. 

Shower  with  cold  water  for  two  hours;  if  the  patient  does 
not  show  signs  of  life,  put  salt  in  the  water,  and  continue 
to  shower  an  hour  longer. 

RELIEF  FOR  INFLAMED  FEET. 

The  first  thing  to  be  done  is  to  take  off  and  throw  away 
tight-fitting  boots,  which  hurt  the  tender  feet  as  much  as  if 
they  were  put  into  a press.  Then  take  one  pint  of  wheat 
bran  and  one  ounce  of  saleratus,  and  put  it  into  a foot-bath, 
and  add  one  gallon  of  hot  water.  When  it  has  become 
cool  enough  put  in  the  feet,  soak  them  for  fifteen  minutes, 
and  the  relief  will  be  almost  immediate.  Repeat  this  every 
night  for  a week,  and  the  cure  will  be  complete.  The  burn- 
ing, prickly  sensation  is  caused  by  the  pores  of  the  skin  be- 
ing closed  up  so  tightly  by  the  pressure  of  the  boots  that 
they  cannot  perspire  freely. 

WARM  WATER. 

Warm  water  is  preferable  to  cold  water  as  a drink  toper- 
sons  who  are  subject  to  dyspeptic  and  bilious  complaints, 
and  it  may  be  taken  more  freely  than  cold  water,  and  con- 
sequently answers  better  as  a diluent  for  carrying  off  bile, 
and  removing  obstructions  in  the  urinary  secretion,  in  cases 
of  stone  and  gravel.  When  water  of  a temperature  equal 
to  that  of  the  human  body  is  used  for  drink,  it  proves  con- 
siderably stimulant,  and  is  particularly  suited  to  dyspetic, 
bilious,  gouty,  and  chlorotic  subjects. 

CLEANING  HOUSE. 

SITTING  AND  DINING-ROOMS. 

By  the  time  the  upper  part  of  the  house  is  well  cleaned 
and  in  good  order,  if  it  has  been  taken  one  room  at  a time* 


2S0 


THE  EVERYDAY  COOK-BOOK \ 


and  leisurely,  probably,  the  dining-room  can  be  torn  up  on 
a warm  and  pleasant  day,  and,  unless  the  alterations  are  to 
be  extensive,  scoured  and  gotten  to  rights  again  before 
nightfall.  And  the  sitting-room  on  another  day.  House- 
cleaning, unless  conducted  on  some  plan  which  occasions 
little  if  any  disturbance  in  the  general  domestic  arrange- 
ment, is  a nuisance,  particularly  to  the  males  of  the  house- 
hold. Nothing  can  be  (next  to  a miserable  dinner)  more 
exasperating  to  a tired  man,  than  to  come  home  and  find 
the  house  topsy-turvy.  And  it  certainly  raises  his  opinion 
of  his  wife’s  executive  ability  to  find  everything  freshened 
and  brightened,  and  that  without  his  having  been  annoyed 
by  the  odor  of  the  soapsuds,  or  yet  having  been  obliged  to 
betake  himself  to  the  kitchen  for  his  meals. 

But  if  the  order  of  work  is  well  laid  out  the  night  before- 
hand, the  breakfast  as  leisurely  eaten  as  usual,  and  the 
family  dispersed  in  their  various  ways  before  commencing 
operations,  then  by  working  with  a will  wonders  can  be  ac- 
complished in  a very  short  time.  It  is  not  worth  while  to 
undertake  a thorough  cleaning  of  all  extra  china,  silver  and 
glassware,  which  may  be  stored  in  the  china  closet  in  ad- 
ditition  to  the  room  itself.  They  can  readily  wait  over  un- 
til another  morning,  as  can  the  examination  of  table-linen. 
In  cleaning  any  room  after  the  furniture  and  carpets  have 
been  taken  out  and  the  dust  swept  out  with  a damp  broom, 
the  proper  order  is  to  begin  with  the  ceiling,  then  take  the 
walls  and  windows,  and  lastly  the  floor.  Kalsomining  or 
whitewash  dries  most  quickly  when  exposed  to  free  draughts 
of  air,  the  windows  being  thrown  wide  open  for  the  pur- 
pose; this  process  can  also  be  aided  by  lighting  a fire  in  the 
room,  either  in  the  stove  left  for  the  purpose,  or  in  the 
grate.  These  means  are  equally  good  for  drying  a freshly- 
scoured  floor. 

In  lieu  of  regular  carpet  wadding,  layers  of  newspapers 
are  very  good  padding  under  a carpet,  or  better  yet,  sheets  el 


THE  EVERYDAY  COOK-BOOK, 


281 


thick  brown  paper  will  answer  very  well.  Matting  and  green 
linen  shades  are  delightfully  cool  in  either  sitting  or  dining- 
room for  summer  use,  or  all  through  the  hottest  weather  if 
the  dining-room  can  be  left  with  a bare  floor,  and  lightly 
washed  off  with  cold  water  before  breakfast  each  day  it  will 
add  greatly  to  the  coolness  of  the  room.  A fireplace  can 
be  arranged  with  a screen  before  it,  or  it  can  be  left  open, 
the  fixtures  taken  away,  and  a large  stone  or  pottery  jar 
filled  with  fresh  flowers  daily  set  into  it.  Very  showy 
flowers  can  in  this  way  be  made  effective  in  decorating  a 
room.  Jars  covered  with  pictures  of  delcalcomania  are 
tawdry-looking.  Better  far  to  paint  them  a dull  black  or 
bottle-green;  or  a brick-red,  with  a plain  band  or  geometric 
design  traced  in  some  contrasting  color. 

In  dining-room  furniture  oak  wood  with  green  trimmings 
and  light  paint  are  good  contrasting  colors,  while  black 
walnut  or  mahogany,  with  red  carpet  and  shades  of  red 
predominating  about  the  room,  look  well  with  dark 
paint. 

In  arranging  a sitting-room  large  spaces  left  empty  look 
more  comfortable  and  are  more  convenient  in  ©very  way 
than  a room  huddled  too  full  of  furniture.  A home  is  not  a 
furniture  wareroom  nor  a fancy  bazaar,  but  a place  for 
people  to  live  in,  and  to  grow  in,  and  to  move  about  in. 

House-cleaning  time  presents  an  opportunity  for  dispos- 
ing of  many  ostensibly  ornamental  articles  which  only  serve 
to  fill  up  place,  without  being  either  beautiful  or  well-made 
of  their  kind. 

An  empty  wall  looks  better  than  one  hung  with  daubs. 
Good  engravings  and  plain  cheap  frames  are  now  obtained 
at  such  a trifling  cost  that  almost  every  one  can  afford  one 
or  two  excellent  ones  in  their  sitting-room.  People  living 
at  a distance  can  easily  send  to  some  large  city  for  an  en- 
graving or  two,  or,  if  they  prefer  colored  pictures,  to  some 
well-known  establishment  for  two  or  three  good  chromos. 


282 


THE  EVERYDAY  COOK-BOOK. 


I have  seen  some  of  the  best  newspaper  engravings  pinned 
upon  the  sitting-room  wall,  framed  in  pressed  ferns,  with 
very  g®od  effect  indeed.  Once  a very  simple  bracket  held  a 
glass  bumper  of  unique  pattern,  from  which  was  trailed 
cypress  vines,  and  mingled  with  them,  a bunch  of  scarlet 
lychnis.  Against  the  white  wall  of  the  room  they  looked 
brilliant,  and  the  elect  was  really  beautiful. 

When  the  sitting-room  is  torn  up  frequently  an  array  of 
newspapers,  missing  books,  etc.,  are  found  huddled  together 
in  some  corner.  In  settling  the  room  these  should  find  their 
proper  places,  and  it  would  be  a good  thing  to  keep  them 
there  ever  after,  for,  no  matter  how  thorough  the  cleaning 
process,  untidiness  and  litter  will  soon  make  any  room  ap- 
pear nearly  as  badly  as  before  it  was  scoured. 

HOW  TO  DUST  A ROOM. 

Soft  cloths  make  the  best  of  dusters.  In  dusting  any 
piece  of  furniture  begin  at  the  top  and  dust  down,  wiping 
carefully  with  the  cloth,  which  can  be  frequently  shaken.  A 
good  many  people  seem  to  have  no  idea  what  dusting  is  in- 
tended to  accomplish,  and  instead  of  wiping  off  and  remov- 
ing the  dust  it  is  simply  flirted  off  into  the  air  and  soon 
settles  down  upon  the  articles  dusted  again.  If  carefully 
taken  up  by  the  cloth  it  can  be  shaken  off  out  of  the  win- 
dow into  the  open  air.  If  the  furniture  will  permit  the 
us©  ©f  a damp  cloth,  that  will  more  easily  take  up  the 
dust,  and  it  can  be  washed  out  in  a pail  of  soapsuds.  It 
is  far  easier  to  save  work  by  covering  up  nice  furniture 
while  sweeping,  than  to  clean  the  dust  out,  besides  leav- 
ing the  furniture  looking  far  better  in  the  long  run.  The 
blessing  of  plainness  in  decoration  is  appreciated  by 
the  thorough  housekeeper  who  does  her  own  work  while 
dusting. 


THE  EVERYDAY  COOK-BOOK. 


GIRLS,  LEARN  TO  COOK. 

Yes,  yes,  learn  how  to  cook,  girls;  and  learn  how  to  cook 
well.  What  right  has  a girl  to  marry  and  go  into  a house 
of  her  own  unless  she  knows  how  to  superintend  every 
branch  of  housekeeping,  and  she  cannot  properly  superin- 
tend unless  she  has  some  practical  knowledge  herself.  It  is 
sometimes  asked,  sneeringly,  “What  kind  of  a man  is  he 
who  would  marry  a cook?”  The  fact  is,  that  men  do  not 
think  enough  of  this;  indeed,  most  men  marry  without 
thinking  whether  the  woman  of  his  choice  is  capable  of 
cooking  him  a meal,  and  it  is  a pity  he  is  so  shortsighted, 
as  his  health,  his  cheerfulness,  and,  indeed,  his  success  in 
life,  depend  in  a very  great  degree  on  the  kind  of  food  he 
eats ; in  fact,  the  whole  household  is  influenced  by  the  diet. 
Feed  them  on  fried  cakes,  fried  meats,  hot  bread  and  other 
indigestible  viands,  day  after  day,  and  they  will  need  medi- 
cine to  make  them  well. 

Let  all  girls  have  a share  in  housekeeping  at  home 
before  they  marry;  let  each  superintend  some  department 
by  turns.  It  need  not  occupy  half  the  time  to  see  that  the 
house  has  been  properly  swept,  dusted,  and  put  in  order,  to 
prepare  puddings  and  make  dishes,  that  many  young  ladies 
spend  in  reading  novels  which  enervate  both  mind  and 
body  and  unfit  them  for  every-day  life.  Women  do  not,  as 
a general  rule,  get  pale  faces  doing  housework.  Their 
sedentary  habits,  in  overheated  rooms,  combined  with  ill- 
chosen  food,  are  to  blame  for  bad  health.  Our  mothers 
used  to  pride  themselves  on  their  housekeeping  and  fine 
needlework.  Let  the  present  generation  add  to  its  list  of 
real  accomplishments  the  art  ofv  properly  preparing  food  for 
the  human  body. 

TEACH  THE  LITTLE  ONES. 

Am  ie  ecaseely  a busy  hene  ms&m  in  the  lead  urke 


284 


THE  EVERYDAY  COOK-BOOK. 


has  not  at  some  time  or  other  felt  how  much  easier  it 
would  be  to  do  all  the  work  herself  than  to  attempt  to  teach 
a child  to  assist  her,  whether  it  be  in  household  matters  or 
in  sewing.  Now,  we  would  speak  particularly  of  the  latter. 
But  it  seems  almost  the  right  of  every  little  girl  to  be  taught 
to  sew  neatly,  even  if  it  does  cost  the  mother  some  self- 
sacrifice.  Very  few  grown  women  are  wholly  exempt  from 
ever  using  a needle.  On  the  contrary,  almost  every  woman 
must  take  more  or  less  care  of  her  own  wardrobe,  even  if 
she  has  no  responsibility  for  that  of  any  one’s  around  her. 
Machines  cannot  sew  up  rips  in  gloves,  replace  missing  but- 
tons, or  make  or  mend  without  any  needlework  by  hand. 
Some  stitches  must  be  taken,  and  how  to  sew  neatly  is  an 
accomplishment  quite  as  necessary,  if  not  more  so,  to  the 
happiness  of  a majority  of  women  than  any  other.  If  a 
little  girl  be  early  taught  how  to  use  her  needle,  it  very 
soon  becomes  a sort  of  second  nature  to  her,  and  very  little 
ones  can  learn  to  thread  the  needle  and  take  simple  stitches. 
Only  the  mother  must  be  patient  and  painstaking  with 
them,  not  letting  poor  work  receive  praise  or  permitting 
the  child  to  slight  what  she  undertakes.  The  stint  can  be  a 
very  short  one  with  very  little  children.  It  is  usually  best 
so,  but  frequent  lessons  should  be  given. 

CHILDREN  LOVE  GAMES. 

Take  advantage  of  this  to  give  them  physical  training. 
Furnish  them  the  aparatus  for  games  which  requires  a good 
deal  of  muscular  exercise.  Those  curious  little  affairs 
which  require  them  to  sit  on  the  floor  or  gather  about 
the  table  and  remain  in  a cramped  position,  are  not  ad- 
visable. 

It  is  particularly  desirable  that  the  games  should  call 
them  into  the  open  air  and  sunshine.  In  this  way  children 

lay  in  a stock  of  health  and  strength.  Remember  that,  par- 


THE  EVERYDAY  COOK-BOOR. 


285 


ticularly  in  our  early  years,  this  is  infinitely  more  import- 
ant than  all  adornments  of  the  person  or  study  of  books. 

Let  it  not  be  forgotten  that  symmetrical  development  of 
the  body  is  of  the  utmost  importance.  A child,  for  example, 
is  weak  and  round-shouldered.  It  is  important  that  he  should 
be  made  strong.  It  is  not  less  important  that  he  should  be 
made  straight.  Every  conceivable  exercise  may  tend  to  in- 
crease the  strength,  but  only  special  exercises  tend  to  draw* 
the  shoulders  back,  and  thus  secure  the  rectitude  which  is 
the  basis  of  spinal  and  visceral  tone.  It  is  not  difficult  to 
give  children  such  games  and  sports  as  will  have  this  special 
tendency. 

TEACH  YOUR  OWN  CHILDREN. 

Some  parents  allow  their  children  to  acquire  the  very 
rude  and  unmannerly  habit  of  breaking  in  upon  their  con- 
versation and  those  of  older  persons  with  questions  and  re- 
marks of  their  own.  It  is  very  uncivil  to  allow  them  to  do 
so.  So,  even  among  their  own  brothers  and  sisters  and 
schoolmates,  of  their  own  age,  let  them  speak  without  inter- 
rupting. If  one  begins  to  tell  a story  or  bit  of  news,  teach 
them  to  let  him  finish  it;  and  if  he  makes  mistakes  that 
ought  to  be  corrected,  do  it  afterwards.  Don’t  allow  them 
to  acquire  the  habit  of  being  interrupters.  Most  of  those 
who  allow  their  own  children  to  form  this  disagreeable  habit 
will  be  exceedingly  annoyed  at  the  same  conduct  in  other 
folks’  children.  The  fault  is  that  of  the  parents  in  not 
teaching  their  children.  If  they  interrupt  at  home,  tell 
them  to  wait  till  they  can  converse  without  annoying,  and 
see  that  they  do  it. 

CULTIVATING  SELFISHNESS  IN  CHIL- 
DREN. 

The  mother  who  in  the  fullness  of  generous  love  runs 
hither  and  thither  continually  to  do  for  the  various  mem* 


286 


THE  EVERYDAY  COOK-BOOK. 


bers  of  the  family  those  things  which  they  should  do  them- 
selves, comes  to  be  regarded  as  a useful  piece  of 
machinery,  suited  to  minister  to  their  wants,  but  she  is  not 
regarded  with  one  whit  more  of  love  or  reverence,  rather 
the  reverse.  By  and  by,  when  the  mother  is  worn  out  in 
body  and  spirit,  when  the  child,  grown  older,  feels  no  need 
of  her  as  its  slave,  it  finds  other  more  attractive  playmates 
and  companions. 

The  mother  has  necessarily  far  more  labor,  care,  and  anx- 
iety than  any  other  member  of  the  household.  She  is 
continually  occupied,  and  her  work  seems  to  have  no  end. 
Neither  husband  nor  children  will  love  her  the  more  for 
sacrificing  herself  wholly  to  them,  as  many  a sad,  weary 
mother  has  learned  to  her  cost.  Let  her  be  just  to  herself. 
Not  that  she  should  make  slaves  of  the  children  any  more 
than  they  should  make  a slave  of  her.  But  children  like  to 
be  useful,  like  to  feel  that  they  are  a real  help  to  older  per- 
sons, and  if  a little  praise  and  perhaps,  too,  a little  money 
is  given  them,  they  will  learn  to  enjoy  the  pleasure  of  help- 
ing mother  and  of  earning  something  for  themselves,  and 
early  taught  the  dignity  of  labor  as  well  as  save  their 
mother  a little  time  to  keep  herself  in  advance  of  them  in 
study  and  thought,  in  general  information,  and  in  spiritual 
growth,  so  as  to  be  always  reverenced  as  their  intellectual 
and  spiritual  guide  and  friend  and  counsellor. 

It  has  been  truly  said  by  Miss  Sewell,  author  of  an  excel- 
lent work  on  education,  that  “Unselfish  mothers  make  selfish 
children.”  This  may  seem  startling,  but  the  truth  is,  that 
the  mother  who  is  continually  giving  up  her  own  time, 
money,  strength,  and  pleasure  for  the  gratification  of  her 
children  teaches  them  to  expect  it  always.  They  learn  to 
be  importunate  in  their  demands,  and  to  expect  more  and 
more.  If  the  mother  wears  an  old  dress  that  her  daughter 
may  have  a new  one,  if  she  work  that  her  daughter  may 
play,  she  is  helping  to  make  her  vain,  selfish,  and  ignorant* 


THE  EVER  YD  A Y COOK-BOOK. 


287 


and  very  likely  she  will  be  ungrateful  and  disrespectful,  and 
this  is  equally  true  of  the  husband,  and  other  members  of 
the  family.  Unselfish  wives  make  selfish  husbands. 

PACKING  AWAY  FURS, 

All  furs  should  be  well  switched  and  beaten  lightly,  free 
from  dust  and  loose  hairs,  well  wrapped  in  newspaper,  with 
bits  of  camphor  laid  about  them  and  in  them,  and  put  away 
in  a cool  dark  place.  If  a cedar  closet  or  chest  is  to  be 
had,  laid  into  that.  In  lieu  of  that  new  cedar  chips 
may  be  scattered  about.  It  is  never  well  to  delay  packing 
furs  away  until  quite  late  in  the  season,  for  the  moth  will 
early  commence  depredations.  In  packing  them  they  should 
not  be  rolled  so  tightly  as  to  be  crushed  and  damaged. 

COURAGE. 

One  may  possess  physical  courage,  so  that  in  times  of 
danger,  a railroad  accident,  a steamboat  collision  or  a run- 
away horse,  the  heart  will  not  be  daunted  or  the  cheek 
paled,  while  on  the  other  hand,  one  may  be  morally  brave, 
not  afraid  to  speak  a word  for  the  right  in  seaso®,  though 
unwelcome,  to  perform  a disagreeable  duty  unflinchingly  or 
to  refuse  to  do  a wrong  act,  and  yet  be  a physical  coward, 
trembling  and  terrified  in  a thunder-storm,  timid  in  the 
dark,  and  even  scream  at  the  sight  of  a mouse.  Courage, 
both  moral  and  physical,  is  one  of  the  finest  attributes  of 
character,  and  both  can  be  cultivated  and  gained  if  desired 
and  sought  after.  Some  girls  think  it  interesting  and  at- 
tractive to  b©  terrified  at  insects,  and  will  shriek  with  fright 
if  th$y  happen  to  be  chased  a few  rods  by  a flock  of  geese, 
but  th$y  only  excite  laughter  and  do  not  gain  the  admira- 
tion which  a brave  girl  who  tries  to  help  herself  would  de- 
serve. 


288 


THE  EVERYDAY  COOK-BOOK. 


THE  ART  OF  BEAUTY  IN  DRESS. 

It  is  far  easier  to  find  fault  with  existing  customs  than  to 
devise  and  put  in  practice  other  and  better  ones. 

Ladies  do  not  like  to  appear  singular,  and  make  them* 
selves  conspicuous  by  wearing  such  articles  of  dress  as  are 
laughed  at,  possibly,  certainly  not  worn  by  any  other  per- 
sons in  the  city  or  county  in  which  she  may  belong.  And 
so  the  matter  goes  on.  Manufacturers,  dry  goods  dealers, 
and  milliners,  and  dressmakers,  carry  the  day  with  a high 
hand.  Yet  there  is  always  some  choice,  and  as,  thanks  to 
our  civilized  habits,  a full-length  mirror  is  obtainable  by 
most  ladies,  given  the  resolution  to  make  the  most  and  best 
of  themselves,  the  greater  number  of  women  can  so  study 
the  art  of  dressing  well  as  to  produce  some  excellent  results. 

It  will  hardly  do  to  copy  the  old  masters  of  painting  in 
the  arrangement  of  drapery,  at  least  anyways  closely,  for  no 
matter  how  well  the  voluminous  folds  may  look  painted, 
they  certainly  would  be  very  much  in  the  way  in  real  life, 
and  impede  any  free  action  of  the  muscles  somewhat,  while 
the  length  of  sweeping  gowns  certainly  looks  more  in  place 
on  painted  canvas  than  it  can  do  on  an  ordinary  walking 
dress.  Ladies  have  realized  this  fact,  however,  and  the 
short  walking-skirt,  at  once  pretty  and  convenient,  has  been 
the  result.  - 

In  some  places  the  common  sense  shoe  can  be  found,  and 
this  permits  the  muscles  of  the  foot,  if  not  the  freest,  yet 
fair  play.  One  great  mistake  in  the  dressing  of  the  feet  is 
in  getting  the  covering  too  short.  It  will  throw  back  the 
toe  joints,  and  a bunion  is  only  too  frequently  the  result.  If 
the  soles  of  the  shoes  are  too  thin,  the  feet  become  chilled, 
and  disease  ensues.  Yet  in  repeated  instances  they  have 
been  known  to  draw  the  feet  and  made  them  exceedingly 
tender  and  sore.  A light  cork  sole  sewed  to  a knitted 


THE  EVERYDAY  COOK-BOOK. 


worsted  slipper  will  give  a foot  covering,  equally  light  and 
far  less  injurious  m its  results. 

There  are  ladies  who  wholly  ignore  woolen  hosiery,  pre- 
ferring lisle  thread,  cotton  or  silk.  Yet  in  winter  time, 
particularly  for  children,  woolen  stockings  are  almost  a ne- 
cessity, particularly  if  woolen  is  worn  over  the  rest  of  the 
body.  There  are  some  people  who  can  not  abide  the  feeling 
of  woolen  garments  next  the  skin,  and  they  are  obliged  to 
get  their  warmth  of  clothing  in  other  than  their  undergar* 
ments.  Heavy  outside  garments  are  not  quite  so  graceful 
as  those  of  softer  and  lighter  material.  But  if  they  must 
be  worn  they  will  bear  a plainer  cut  than  such  clothes 
as  are  naturally  clinging,  and  adapt  themselves  to  the 
figure. 

Solid  and  plain  colors  have  a greater  richness  than  mixed 
shades.  If  combined  tints  are  used,  they  should  only  be 
such  as  harmonize  well,  and  in  the  full-length  figure  give  a 
good  personal  effect.  Probably  more  ladies  err  in  getting 
good  general  effects  than  in  any  other  one  particular.  They 
have  various  garments,  pretty  enough,  possibly,  in  them- 
selves, yet  which  do  not  harmonize  well  together,  either  in 
material,  color  or  cut,  or  possibly  with  their  particular 
style  of  figure  and  shade  of  hair  and  complexion.  Fpr  ex- 
ample, the  skirt  will  have  one  style  of  trimming,  the  waist 
another,  the  bonnet  may  look  exceedingly  well  with  one 
suit,  and  be  quite  out  of  keeping  with  another.  A short 
dumpy  person  will  wear  flounces,  a tall  slim  one  stripes, 
while  some  red-haired  woman  will  fancy  an  exquisite  shade 
of  pink,  while  green  or  blue  would  have  been  much  more 
becoming. 

Black  generally  makes  people  look  smaller,  and  white 
larger.  A very  pale  person  can  bear  a certain  amount  of 
bright  red.  Any  delicate  complexion  looks  well  with 
soft  ruchings  or  laces  at  neck  and  wrist.  Lace  is  so  ex- 
pensive that  it  cannot  be  so  generally  worn  as  it  might 


290 


THE  EVERYDAY  COOK-BOOK. 


be,  with  excellent  effect  Probably  no  prettier  head  cover- 
ing has  ever  been  designed  than  the  veils  worn  by  the 
Spanish  women.  Certainly  they  are  infinitely  more  grace- 
ful than  a modem  poke  bonnet 

Dress  goods  cut  up  into  little  bits  and  sewed  together  into 
fantastical  shapes  called  trimmings,  are  apt  if  too  freely 
used  to  give  an  air  of  fussiness  to  the  dress,  and  be  withal 
a source  of  endless  annoyance  in  catching  dust  and  dirt 
The  former  ideas  of  a border  or  hem  to  finish  has  become 
the  greater  part  of  the  garment 

Nothing  is  gained  in  grace  by  making  any  outside  gar- 
ment skin-tight,  while  much  is  lost  in  comfort  by  so  doing. 
A sleeve,  for  instance,  to  be  serviceable  and  look  well,  should 
be  loose  and  adapt  itself  somewhat  to  the  curve  of  the  arm. 
Likewise  a dress  waist  looks  far  better  a little  loose,  as 
well  as  being  more  healthful  and  wearing  better. 

Large,  stout  persons  can  add  to  their  appearance  much 
by  wearing  all  outside  skirts  buttoned  on  to  fitted  under- 
garments below  the  hips  several  inches,  for  gathers  about 
the  waist  only  add  to  their  stoutness  of  look,  and  are  un- 
comfortable to  carry  about.  A yoked  petticoat  answers  the 
purpose  very  well  in  lieu  of  the  buttoned  skirts. 

A ^wrapper  for  a tall  slim'  person  can  have  a Spanish 
flounce,  while  a slashed  skirt  with  kilt  inserts  is  more  be- 
coming to  a short  figure.  Large  folds  are  always  more 
graceful  than  small  pleats  and  puckers.  One  very  great 
fault  of  our  dressmaking  lies  in  not  allowing  the  goods  to 
fall  in  large  and  natural  folds.,  but  in  bunching  and  pleating 
it  in  folding,  and  pressing  the  goods  down  into  fantastic 
and  inartistic  shapes.  Added  to  this,  paniers,  and  padding, 
bustles,  and  hoops,  until  an  ordinary  woman  is  forced  to 
appear  like  a stuffed  figure  instead  of  a living  human 
being. 

Every  woman  can  modify,  and  arrange,  and  simplify,  and 
that  without  becoming  either  ultra  or  conspicuous.  It  will 


THE  EVERYDAY  COQK-BOOK* 


291 


take  time.  That  cannot  be  helped,  yet  possibly  the  saying 
in  comfort  and  expense  may  fully  compensate  for  the  few 
hours  spent  in  studying  her  own  dress  with  the  mirror  be- 
fore her  and  with  the  determination  to  make  the  very  best 
and  most  of  herself. 

HOME  DRESSMAKING. 

The  art  of  dressmaking  in  America  has  been  of  late  years 
so  simplified  that  almost  anyone  with  a reasonable  degree 
of  executive  ability  can  manufacture  a fashionable  costume 
by  using  an  approved  pattern  and  following  the  directions 
printed  upon  it,  selecting  a new  pattern  for  each  distinct 
style;  while  in  Europe  many  ladies  adhere  to  the  old  plan 
of  cutting  one  model  and  using  it  for  everything,  trusting 
to  personal  skill  or  luck  to  gain  the  desired  formation. 
However,  some  useful  hints  are  given  which  are  well  worth 
offering  after  the  paper  pattern  has  been  chosen. 

The  best  dressmakers  here  and  abroad  use  silk  for  lining, 
but  nothing  is  so  durable  or  preserves  the  material  as  well 
as  a firm  slate  twill.  This  is  sold  double  width  and  should 
be  laid  out  thus  folded : place  the  pattern  upon  it  with  the 
upper  part  towards  the  cut  end,  the  selvedge  for  the  fronts. 
The  side  pieces  for  the  back  will  most  probably  be  got  out 
of  the  width,  while  the  top  of  the  back  will  fit  in  the  inter- 
sect of  the  front.  A yard  of  good  stuff  may  be  often  saved 
by  laying  the  pattern  out  and  well  considering  how  one 
part  cuts  into  another.  Prick  the  outline  on  to  the  lining; 
these  marks  serve  as  a guide  for  the  tacking. 

In  forming  the  front  side  plaits  be  careful  and  do  not 
allow  a fold  or  crease  to  be  apparent  on  the  bodice  beyond 
where  the  stitching  commences.  To  avoid  this,  before  be- 
ginning stick  a pin  through  what  is  to  be  the  top  of  the 
plait.  The  head  will  b©  on  the  right  side,  and  holding  the 
point,  one  can  begin  pinning  the  seam  without  toaohing 


292 


THE  EVERYDAY  COOK-BOOK. 


the  upper  part  of  the  bodice.  To  ascertain  the  size  of  the 
buttonholes  put  a piece  of  card  beneath  the  button  to  be 
used  and  cut  it  an  eighth  of  an  inch  on  either  side  beyond. 
Having  turned  down  the  piece  in  front  on  the  buttonhole 
side  run  a thread  a sixteenth  of  an  inch  from  the  extreme 
edge,  and  again  another  the  width  of  the  card.  Begin  to 
cut  the  first  buttonhole  at  the  bottom  of  the  bodice,  and 
continue  at  equal  distances.  The  other  side  of  the  bodice 
is  left  wide  enough  to  come  well  under  the  buttonholes. 
The  buttonholes  must  be  laid  upon  it  and  a pin  put  through 
the  centre  of  each  to  mark  where  the  button  is  to  be  placed. 
In  sewing  on  the  buttons  put  the  stitches  in  horizontally; 
if  perpendicularly  they  are  likely  to  pucker  that  side  of  the 
bodice  so  much  that  it  will  be  quite  drawn  up,  and  the  but- 
tons will  not  match  the  buttonholes. 


A WOMAN'S  SKIRTS. 

Observe  the  extra  fatigue  which  is  insured  to  every  woman 
in  merely  carrying  a tray  upstairs,  from  the  skirts  of  the 
dress.  Ask  any  young  women  who  are  studying  to  pass  ex- 
aminations whether  they  do  not  find  loose  clothes  a sine  qua 
non  while  poring  over  their  books,  and  then  realize  the  harm 
we  are  doing  ourselves  and  the  race  by  habitually  lowering 
our  powers  of  life  and  energy  in  such  a manner.  As  a mat- 
ter of  fact  it  is  doubtful  whether  any  persons  have  ever  been 
found  who  would  say  that  their  stays  were  at  all  tight;  and, 
indeed,  by  a muscular  contraction  they  can  apparently 
prove  that  they  are  not  so  by  moving  them  about  on  them- 
selves, and  thus  probably  believe  what  they  say.  That 
they  are  in  error  all  the  same  they  can  easily  assure  them- 
selves by  first  measuring  round  the  waist  outside  the 
stays;  then  take  them  off,  let  them  measure  while  they 
take  a deep  breath,  with  the  tape  merely  laid  on  the 


THE  EVERYDAY  COOK-BOOK. 


293 


body  as  if  measuring  for  the  quantity  of  braid  to  go  round 
a dress,  and  mark  the  result.  The  injury  done  by  stays  is  so 
entirely  internal  that  it  is  not  strange  that  the  maladies 
caused  by  wearing  them  should  be  attributed  to  every  reason 
under  the  sun  except  the  true  one,  which  is,  briefly,  that  all 
the  internal  organs,  being  by  them  displaced,  are  doing 
their  work  imperfectly  and  under  the  least  advantageous 
conditions;  and  are,  therefore,  exactly  in  the  state  most 
favorable  to  the  development  of  disease,  whether  hereditary 
or  otherwise. — Maximilian's  Magazine. 

TO  MAKE  THE  SLEEVES. 

As  to  sleeves.  Measure  from  the  shoulder  to  the  elbow 
and  again  from  elbow  to  the  wrist.  Lay  these  measurements 
r>n  any  sleeve  patterns  you  may  have,  and  lengthen  oi 
shorten  accordingly.  The  sleeve  is  cut  in  two  pieces,  the 
top  of  the  arm  and  the  under  part,  which  is  about  an  inch 
narrower  than  the  outside.  In  joining  the  two  together,  if 
the  sleeve  is  at  all  tight,  the  upper  part  is  slightly  fulled  to 
the  lower  at  the  elbow.  The  sleeve  is  sown  to  the  armhole 
with  no  cordings  now,  and  the  front  seam  should  be  about 
two  inches  in  front  of  the  bodice. 

Bodices  are  now  worn  very  tight-fitting,  and  the  French 
stretch  the  material  well  on  the  cross  before  beginning  to 
cut  out,  and  in  cutting  allow  the  lining  to  be  slightly  pulled, 
so  that  when  on,  the  outside  stretches  to  it  and  insures  a 
better  fit.  An  experienced  eye  can  tell  a French-cut  bodice 
at  once,  the  front  side  pieces  being  always  on  the  cross.  In 
dress  cutting  and  fitting,  as  in  everything  else,  there  are 
failures  and  discouragements,  but  practice  overrules  these 
little  matters,  and  “trying  again”  brings  a sure  reward  in 
success. 

A sensible  suggestion  is  made  in  regard  to  the  finish  in 

necks  of  dresses  for  morning  wear.  Plain  colors  have  rather 


294 


THE  EVERYDAY  COOK-BOOK. 


a stiff  appearance,  tulle  or  crepe  lisse  frilling  are  expensive 
and  frail,  so  it  is  a good  idea  to  purchase  a few  yards  of 
really  good  washing  lace,  about  an  inch  and  a half  in  depth; 
quill  or  plait  and  cut  into  suitable  lengths  to  tack  around 
the  necks  of  dresses.  This  can  be  easily  removed  and 
cleaned  when  soiled.  A piece  of  soft  black  Spanish  lace, 
folded  loosely  around  the  throat  close  to  the  frillings,  but 
below  it,  looks  very  pretty;  or  you  may  get  three  yards  of 
scarf  lace,  trim  the  ends  with  frillings,  place  it  around  the 
neck,  leaving  nearly  all  the  length  in  the  right  hand,  the 
end  lying  upon  the  left  shoulder  being  about  half  a yard 
long.  Wind  the  larger  piece  twice  around  the  throat,  in 
loose,  soft  folds,  and  festoon  the  other  yard  and  a half,  and 
fasten  with  brooch  or  flower  at  the  side. — Philadelphia 
Times. 

ALL  ABOUT  KITCHEN  WORK. 

A lady  who  for  a time  was  compelled  to  do  all  of  her 
own  kitchen  work  says:  “If  every  iron,  pot,  pan,  kettle  or 
any  utensil  used  in  the  cooking  of  food,  be  washed  as  soon 
as  emptied,  and  while  still  hot,  half  the  labor  will  be 
saved.”  It  is  a simple  habit  to  acquire,  and  the  washing  of 
pots  and  kettles  by  this  means  loses  some  of  its  distasteful 
aspects.  No  lady  seriously  objects  to  washing  and  wiping 
the  crystal  and  silver,  but  to  tackle  the  black,  greasy,  and 
formidable-looking  ironware  of  the  kitchen  take  a good  deal 
of  sturdy  brawn  and  muscle  as  well  as  common-sense. 

If  the  range  be  wiped  carefully  with  brown  paper,  after 
cooking  greasy  food,  it  can  be  kept  bright  with  little 
difficulty. 

Stoves  and  ranges  should  be  kept  free  from  soot  [in  all 
compartments.  A clogged  hot-air  passage  will  prevent  any 
oven  from  baking  well. 

When  the  draught  is  imperfect  the  defect  frequently 


THE  EVERYDAY  COOK-BOOK. 


295 


arises  from  the  chimney  being  too  low.  To  remedy  the 
evil  the  chimney  should  be  built  up,  or  a chimney-pot 
added. 

It  is  an  excellent  plan  for  the  mistress  to  acquaint  herself 
with  the  practical  workings  of  her  range,  unless  her  servants 
are  exceptionally  good,  for  many  hindrances  to  well-cooked 
food  arises  from  some  misunderstanding  of,  or  imperfection 
in,  this  article. 

A clean,  tidy  kitchen  can  only  be  secured  by  having  a 
place  for  everything  and  everything  in  its  place,  and  by  fre- 
quent scourings  of  the  room  and  utensils. 

A hand-towel  and  basin  are  needed  in  'every  kitchen  for 
the  use  of  the  cook  or  house- worker. 

Unless  dish-towels  are  washed,  scalded  and  thoroughly 
dried  daily,  they  become  musty  and  unfit  for  use,  as  also  the 
dish-cloth. 

Cinders  make  a very  hot  fire — one  particularly  good  for 
ironing  days. 

Milk  keeps  from  souring  longerln  a shallow  pan  than  in 
a milk  pitcher.  Deep  pans  make  an  equal  amount  of 
cream. 

Hash  smoothly  plastered  down  will  sour  more  readily  than 
if  left  in  broken  masses  in  the  chopping  bowl,  each  mass  be- 
ing well  exposed  to  the  air. 

Sauce,  plain,  and  for  immediate  use,  should  not  be  put  into 
a jar  and  covered  when  warm,  else  it  will  change  and  fer- 
ment very  quickly.  It  will  keep  some  days  with  care  in  the 
putting  up.  Let  it  stand  until  perfectly  cold,  then  put  into 
a stone  jar. 

To  scatter  the  Philadelphia  brick  over  the  scouring  board 
on  to  the  floor,  to  leave  the  soap  in  the  bottom  of  the  scrub- 
bing pail,  the  sapolio  in  the  basin  of  water,  and  to  spatter 
the  black  lead  or  stove  polish  on  the  floor  are  wasteful,  slat- 
ternly habits. 

A dock  in  the  kitchen  is  both  useful  and  necessary. 


29* 


THE  EVERYDAY  COOK-BOOK, 


A NICE  CLOTHES  FRAME. 

Our  kitchen  is  very  small;  to©  small,  in  fact,  to  be  very 
comfortable  in,  and,  moreover,  has  to  serve  the  double  pur- 
pose of  kitchen  and  laundry.  There  was  no  room  to  spare 
for  the  large  clothes-horse  we  had  been  accustomed  to  use, 
nor  even  for  a smaller  clothes-screen  we  thought  of  pur- 
chasing. In  this  emergency  we  happened  upon  a nice 
frame,  which  consists  of  bars  of  wood  secured  at  one  end 
in  an  iron  clamp,  which  screws  on  the  side  of  a window 
frame.  These  bars  move  freely  around,  and  quite  a respect- 
able sized  ironing  can  be  aired  upon  them.  We  found 
they  were  invented  and  made  by  a dealer  in  the  country 
who  had  no  patent  upon  them,  and  so,  of  course,  his  sales 
must  be  limited,  yet  they  are  very  convenient.  The  clothes 
are  hung  quite  out  of  the  way,  and  yet  can  be  well  aired. 

KEEP  THE  CELLAR  CLEAN. 

A great  deal  of  the  sickness  families  suffer  could  be  easily 
traced  to  the  cellar.  The  cellar  not  unusually  opens  into 
the  kitchen,  the  kitchen  is  heated,  and  the  cellar  is  not. 

Following  natural  laws,  the  colder  air  of  the  cellar  will 
rush  to  take  the  place  of  the  warmer,  and,  therefore,  lighter 
air  of  the  kitchen.  This  would  be  well  enough  if  the  cellar 
air  was  pure,  but  often  it  is  not;  partly  decayed  vegetables 
may  be  there,  or  rotten  wood,  etc.  A day  should  be  taken 
to  throw  out  and  carry  away  all  dirt,  rotten  woods,  decay- 
ing vegetables,  and  other  accumulations  which  have  gathered 
there.  Brush  down  the  cobwebs,  and  with  a bucket  of 
lime  give  the  walls  and  ceiling  a good  coat  of  whitewash.  If  a 
whitewash  brush  is  not  at  hand  take  an  old  broom  that  the 
good  wife  has  worn  out,  and  spread  the  whitewash  on  thick 
and  strong.  It  will  sweeten  up  the  air  in  the  cellar,  the 


EVERYDAY  COOK-BOOK \ 


297 


parlor,  and  the  bedrooms,  and  it  may  save  the  family  from 
the  afflictions  of  fevers,  diphtheria  and  doctors. 

SUNLIT  ROOMS. 

No  article  of  furniture  should  be  put  in  a room  that  will 
not  stand  sunlight,  for  every  room  in  a dwelling  should 
have  the  windows  so  arranged  that  some  time  during  the 
day  a flood  of  sunlight  will  force  itself  into  the  apartments. 
The  importance  of  admitting  the  light  of  the  sun  freely  to 
all  parts  of  our  dwellings  cannot  be  too  highly  estimated. 
Indeed,  perfect  health  is  nearly  as  much  dependent  on  pure 
sunlight  as  it  is  on  pure  air.  Sunlight  should  never  be  ex- 
cluded except  when  so  bright  as  to  be  uncomfortable  to  the 
eyes.  And  walks  should  be  in  bright  sunlight,  so  that  the 
eyes  are  protected  by  veil  or  parasol  when  inconveniently 
intense.  A sun-bath  is  of  more  importance  in  preserving 
a healthful  condition  of  the  body  than  is  generally  under- 
stood. 

A sun-bath  costs  nothing,  and  that  is  a misfortune,  for 
people  are  deluded  with  the  idea  that  those  things  only  can 
be  good  or  useful  which  cost  money.  But  remember  that 
pure  water,  fresh  air  and  sunlit  homes  kept  free  from  damp- 
ness, will  secure  you  from  many  heavy  bills  of  the  doctors 
and  give  you  health  and  vigor,  which  no  money  can  pro- 
cure. It  is  a well  established  fact  that  people  who  live 
much  in  the  sun  are  usually  stronger  and  more  healthy  than 
those  whose  occupations  deprive  them  of  sunlight.  And 
certainly  there  is  nothing  strange  in  the  result,  since  the 
same  law  applies  with  nearly  equal  force  to  every  animate 
thing  in  nature.  It  is  quite  easy  to  arrange  an  isolated 
dwelling  so  that  every  room  may  be  flooded  with  sunlight 
some  time  in  the  day,  and  it  is  possible  many  town  houses 
could  be  so  built  as  to  admit  more  light  than  they  now  re- 
ceive. 


THE  EVERYDAY  COOK-BOOK 


PLEASANT  HOMES. 

Handsome  furniture  will  not,  unaided,  make  ro<rmt  chee* 
ful.  Tk©  charm  of  a cosy  home  rests  principally  wi#* 
its  mistress.  If  she  is  fortunate  enough  to  have  sunny 
rooms,  her  task  is  half  done.  In  apartments  into  which  the 
eun  never  shines  recourse  must  be  had  to  various  devices 
to  make  up,  so  far  as  may  be,  for  this  grave  lack.  A sun- 
less room  should  have  bright  and  joyous  color  in  its  fur- 
nishings, The  walls  should  be  warmly  tinted,  the  curtains 
give  a roseate  glow  to  the  light  that  passes  through  them. 
An  open  fire  may  diffuse  the  sunshine  but  lately  impris- 
oned in  oak  or  hickory,  or  ages  ago  locked  up  in  anthracite. 
Ferneries  and  shade-loving  plants  may  contribute  their  gen- 
tle cheer  to  the  room  and  suggest  quiet  forest  nooks.  An 
attractive  room  need  not  be  too  orderly.  A book  left  lying 
on  the  table,  a bit  of  needle-work  on  the  window-sill,  an 
open  piano,  may  indicate  the  tastes  and  occupations  of  the 
inmates,  without  suggesting  that  there  is  not  a place  for 
everything  in  that  room.  There  is  such  a thing  as  being 
too  neat  and  nice  to  take  comfort  in  everyday  life,  and  this 
m anything  but  cheerful.  And  then  there  is  such  a thing 
m feeing  so  disorderly  and  negligent  that  comfort  and  cheer 
a m impossible.  If  the  house-  mother  cannot  rest  while  there 
is  a lager-mark  on  the  paint  or  a spot  on  the  window- 
panes,  sko  may  make  a neat  room,  but  her  splint  will  keep 
M ever  being  cheerful.  If  she  has  no  care  for  the 

of  her  failure  will  be  equally  sure.  A bird 

sisglmg  in  the  window,  an  aquarium  on  the  table  in  some 
plants  growing  and  blooming,  domestic  pets  moving 
afees&t  as  if  at  home,  these  give  life  and  brightness  to  an 
aparteMat,  and  afford  constant  opportunities  for  the  pleas- 
taakmA  occupation  and  companionship.  Books  people  a 
y mm*  mi  pictures  on  the  walls,  if  selected  with  tasted  *r© 


THE  EVERYDAY  COOK-BOOK. 


299 


ever  fresh  sources  of  enjoyment.  You  may  gauge  the  refine- 
ment and  cultivation  of  a family  by  these  infallible  tests, 
unless  they  have  been  selected  by  some  outsider.  Bits  of 
embroidery,  of  scroll-work,  and  a thousand  tasteful  devices 
may  contribute  to  the  charm  of  a room  and  make  it  irresist- 
ibly attractive. 

HOW  TO  BE  HANDSOME. 

Where  is  the  woman  who  would  not  be  beautiful?  If 
such  there  be— but  no,  she  does  not  exist.  From  that 
memorable  day  when  the  Queen  of  Sheba  made  a formal 
call  on  the  late  lamented  King  Solomon  until  the  recent 
advent  of  the  Jersey  Lily,  the  power  of  beauty  has  controlled 
the  fate  of  dynasties  and  the  lives  of  men.  How  to  be 
beautiful,  and  consequently  powerful,  is  a question  of  far 
greater  inportance  to  the  feminine  mind  than  predestina- 
tion or  any  other  abstract  subject.  If  women  are  to  govern, 
control,  manage,  influence,  and  retain  the  adoration  of  hus- 
bands, fathers,  brothers,  lovers,  or  even  cousins,  they  must 
look  their  prettiest  at  all  times. 

All  women  cannot  have  good  features,  but  they  can  look 
well,  and  it  is  possible  to  a great  extent  to  correct  deform- 
ity and  develop  much  of  the  figure.  The  first  step  to  good 
looks  is  good  health,  and  the  first  element  of  health  is 
cleanliness.  Keep  clean — wash  freely,  bathe  regularly.  All 
the  skin  wants  is  leave  to  act,  and  it  takes  care  of  itself. 
In  the  matter  of  baths  we  do  not  strongly  advocate  a 
plunge  in  ice-cold  water;  it  takes  a woman  with  Some  of 
the  clear  grit  that  Robert  Collyer  loves  to  dilate  on  and  a 
strong  constitution  to  endure  it.  If  a hot  bath  be  used, 
let  it  come  before  retiring,  as  there  is  less  danger  of  taking 
cold  afterwards;  and,  besides,  the  body  is  weakened  by  the 
ablation  and  needa  immediate  reet  It  is  wall  to  nsea  flesh- 


THE  EVERYDAY  COOK-BOOK. 


brash,  and  afterwards  rinse  off  the  soap-suds  by  briskly 
rubbing  the  body  with  a pair  of  coarse  toilet  gloves.  The 
most  important  part  of  a bath  is  the  drying.  Every  part 
of  the  body  should  be  rubbed  to  a glowing  redness,  using  a 
coarse  crash  towel  at  the  finish.  If  sufficient  friction  can- 
not be  given,  a small  amount  of  bay  rum  applied  with  the 
palm  of  the  hand  will  be  found  efficacious.  Ladies  who 
have  ample  leisure  and  who  lead  methodical  lives  take  a 
plunge  or  sponge  bath  three  times  a week,  and  a vapor  or 
sun  bath  every  day.  To  facilitate  this  very  beneficial  prac- 
tice a south  or  east  apartment  is  desirable.  The  lady  de- 
nudes herself,  takes  a seat  near  the  window,  and  takes  in 
the  warm  rays  of  the  sun.  The  effect  is  both  beneficial  and 
delightful  If,  however,  she  be  of  a restless  disposition,  she 
may  dance,  instead  of  basking,  in  the  sunlight.  Or,  if  she 
be  not  fond  of  dancing,  she  may  improve  the  shining  hours 
by  taking  down  her  hair  and  brushing  it,  using  sulphur 
water,  pulverized  borax  dissolved  in  alcohol,  or  some  sim- 
ilar dressing.  It  would  be  surprising  to  many  ladies  to  see 
her  carefully  wiping  the  separate  locks  on' a clean,  white 
towel  until  the  dust  of  the  previous  day  is  entirely  removed. 
With  such  care  it  is  not  necessary  to  wash  the  head,  and 
the  hair  under  this  treatment  is  invariably  good. 

One  of  the  most  useful  articles  of  the  toilet  is  a bottle  of 
ammonia,  and  any  lady  who  has  once  learned  its  value  will 
never  be  without  it.  A few  drops  in  the  water  takes  the 
place  of  the  usual  amount  of  soap,  and  cleans  out  the  pores 
of  the  skin  as  well  as  a bleach  will  do.  Wash  the  face  with 
a flesh-brush,  and  rub  the  lips  well  to  tone  their  color.  It 
is  well  to  bathe  the  eyes  before  putting  in  the  spirits,  and 
if  it  is  desirable  to  increase  their  brightness,  this  may  be 
done  by  dashing  soapsuds  into  them.  Always  rub  the  eyes, 
in  washing,  toward  the  nose.  If  the  eyebrows  are  inclined 
to  spread  irregularly,  pinch  the  hairs  together  where  chick- 
•sk  If  they  show  a tendency  to  meet,  this  oontaot  may  be 


THE  EVERYDAY  COOK-BOOK, 


801 


avoided  by  pulling  out  the  hairs  every  morning  before  the 
toilet. 

The  dash  of  Orientalism  in  costume  and  lace  now  turns 
a lady  s attention  to  her  eyelashes,  which  are  worthless  if 
not  long  and  drooping.  Indeed,  so  prevalent  is  the  desire 
for  this  beautiful  feature  that  hair-dressers  and  ladies’  ar- 
tists have  scores  of  customers  under  treatment  for  invigor- 
ating their  stunted  eyelashes  and  eyebrows.  To  obtain 
these  fringed  curtains,  anoint  the  roots  with  a balsam  made 
of  two  drachms  of  nitric  oxide  of  mercury  mixed  with  one  of 
leaf  lard.  After  an  application  wash  the  roots  with  a cam- 
el’s hair  brush  dipped  in  warm  milk.  Tiny  scissors  are 
used,  with  which  the  lashes  are  carefully  but  slightly 
trimmed  every  other  day.  When  obtained,  refrain  from 
nibbing  or  even  touching  the  lids  with  the  finger-nails. 
There  is  more  beauty  in  a pair  of  well-kept  eyebrows  and 
full,  sweeping  eyelashes  than  people  are  aware  of,  and  a 
very  inattractive  and  lustreless  eye  assumes  new  beauty 
when  it  looks  out  from  beneath  elongated  fringes.  Many 
ladies  have  a habit  of  rubbing  the  corners  of  their  eyes  to 
remove  the  dust  that  will  frequently  accumulate  there. 
Unless  this  operation  is  done  Vith  little  friction  it  will  be 
found  that  the  growth  of  hair  is  very  spare,  and  in  that 
case  it  will  become  necessary  to  pencil  the  barren  corners. 
Instead  of  putting  cologne  water  on  the  handkerchief,  which 
has  come  to  be  considered  a vulgarism  among  ladies  of 
correct  tastes,  the  perfume  is  spent  on  the  eyebrows  and 
lobes  of  the  ears. 

If  commenced  in  youth,  thick  lips  may  be  reduced  by 
compression,  and  thin  linear  ones  are  easily  modified  by 
suction.  This  draws  the  blood  to  the  surfaces,  and  pro- 
duces at  first  a temporary  and,  later,  a permanent  inflation. 
It  is  a mistaken  belief  that  biting  the  lips  reddens  them. 
The  skin  of  the  lips  is  very  thin,  rendering  them  extremely 
susceptible  to  organic  derangement,  and  if  the  atmosphere 


802 


THE  EVERYDAY  COOK-BOOK . 


does  not  cause  chaps  or  parchment,  the  result  of  such  harsh 
treatment  will  develop  into  swelling  or  the  formation  of 
scars.  Above  all  things,  keep  a sweet  breath. 

Everybody  cannot  have  beautiful  hands,  but  there  is  no 
plausible  reason  for  their  being  ill-kept.  Red  hands  may  be 
overcome  by  soaking  the  feet  in  hot  water  as  often  as  pos- 
sible. If  the  skin  is  hard  and  dry,  use  tar  or  oat-meal  soap, 
saturate  them  with  glycerine,  and  wear  gloves  in  bed. 
Never  bathe  them  in  hot  water,  and  wash  no  oftener  than  is 
necessary.  There  are  dozens  of  women  with  soft,  white 
hands  who  do  not  put  them  in  water  once  a month.  Rub- 
ber gloves  are  worn  in  making  the  toilet,  and  they  are  cared 
for  by  an  ointment  of  glycerine  and  rubbed  dry  with 
chamois-skin  or  cotton  flannel.  The  same  treatment  is  not 
unfrequently  applied  to  the  face  with  the  most  successful 
results.  If  such  methods  are  used,  it  would  be  just  as  well 
to  keep  the  knowledge  of  it  from  the  gentlemen.  We  know 
of  one  beautiful  lady  who  has  not  washed  her  face  for  three 
years,  yet  it  is  always  clean,  rosy,  sweet,  and  kissable.  With 
some  of  her  other  secrets  she  gave  it  to  her  lover  for  safe 
keeping.  Unfortunately,  it  proved  to  be  her  last  gift  to 
that  gentleman,  who  declared  in  a subsequent  note  that  “I 
cannot  reconcile  my  heart  and  my  manhood  to  a woman 
who  can  get  along  without  washing  her  face.” 


SOME  OF  THE  SECRETS  OF  BEAUTY. 

There  is  as  much  a “fashion”  in  complexion  as  there  is  in 
bonnets  or  boots.  Sometime  nature  is  the  mode,  some- 
times art.  Just  now  the  latter  is  in  the  ascendant,  though, 
as  a rule,  only  in  that  inferior  phase  which  has  not  reached 
the  “concealment  ©f  art” — the  point  where  extremes  meet 
and  the  perfection  of  artifice  presents  all  the  appearance 
of  artlessness.  No  one  of  an  observant  torn  of  mind,  who  is 


THE  EVERYDAY  400K-R0QK. 


303 


accustomed  to  the  sight  of  English  maids  and  matrons,  can 
deny  that  making-up,  a 8 at  present  practiced,  partakes  of 
the  amateurish  element  Impossible  reds  and  whites  grow 
still  more  impossibly  red  and  white  from  week  to  week  un- 
der the  unskilled  hands  of  the  wearer  of  "false  eofers,** 
who  does  not  like  to  ask  for  advice  on  so  delicate  a e&hfecit, 
for,  even  were  she  willing  to  confess  to  the  practice,  the  im- 
putation of  experience  conveyed  in  the  asking  for  counsel 
might  be  badly  received,  and  would  scarcely  be  in  good 
taste. 

The  prevalent  and  increasing  short-sightedness  of  our 
times  is,  perhaps,  partly  the  cause  of  the  excessive  us© 
of  rouge  and  powder.  The  wield  @r  of  the  powder  puff 
sees  herself  afar  off,  as  it  were.  She  knows  that  she 
cannot  judge  of  the  effect  of  her  complexion  with  her  face 
almost  touching  its  reflection  in  the  glass,  and,  standing 
about  a yard  off,  she  naturally  accentuates  her  roses  and 
lilies  in  a way  that  looks  very  pleasing  to  her,  but  is 
rather  startling  to  any  one  with  longer  sight.  Nor  can 
she  tone  down  her  rouge  with  the  powdered  Lair  that 
softened  the  artificial  coloring  of  her  grandmother  when  she 
had  her  day.  Powder  is  only  occasionally  worn  with  even- 
ing dress,  and  it  is  by  daylight  that  those  dreadful  Mmkfe 
reds  and  whites  look  their  worst. 

On  the  other  hand,  there  are  some  women  so  clever  at 
making  up  their  faces  that  one  almost  fesb  inclined  to 
condone  the  practice  in  admiration  of  the  result.  These 
are  the  small  minority,  and  are  likely  to  remain  so, 
for  their  secret  is  of  a kind  unlikely  to  be  shared.  The 
closest  inspection  of  these  cleverly  managed  complexions 
reveals  no  trace  of  art. 

Notwithstanding  the  reticence  of  these  skilled  artists, 
an  occasional  burst  of  confidence  has  revealed  a few  of 
their  means  of  accomplishing  the  great  end  of 
pretty.  "Do  yon  often  do  that?1’  said  one  ®f  the®©  clever 


804 


THE  EVERYDAY  COOK-BOOK. 


ones,  a matron  of  37,  who  looked  like  a girl  of  19,  to  a 
friend  who  was  vigorously  rubbing  her  cheeks  with  a coarse 
towel  after  a plentiful  application  of  cold  water. 

“Yes,  every  time  I come  in  from  a walk,  ride,  or  drive. 
Why  ?” 

“ Well,  no  wonder  you  look  older  than  you  are.  You  are 
simply  wearing  your  face  out  1 

“ But  I must  wash  ? 99 

“ Certainly,  but  not  like  that.  Take  a leaf  out  of  my 
book;  never  wash  your  face  just  before  going  out  into 
the  fresh  air,  or  just  after  coming  in.  Nothing  is  more 
injurious  to  the  skin.  Come  to  the  glass.  Do  you  notice 
a drawn  look  about  your  eyes  and  a general  streakiness 
in  the  cheeks?  That  is  the  result  of  your  violent 
assault  upon  your  complexion  just  now.  You  look  at  this 
moment  ten  years  older  than  you  did  twenty  minutes  ago 
in  the  park.” 

“ Well,  I really  do.  I look  old  enough  to  be  your  mother; 
but  then,  you  are  wonderfuL  You  always  look  so  young 
and  fresh  1 99 

“ Because  I never  treat  my  poor  face  so  badly  as  you  do 
yours.  I use  rain-water,  and  if  I cannot  get  tnat,  I have 
the  water  filtered.  When  I dress  for  dinner  I always 
wash  my  face  vrith  milk,  adding  just  enough  hot  water 
to  make  it  pleasant  to  use.  A very  soft  sponge  and 
very  fine  towel  take  the  place  of  your  terrible  huckaback 
arrangement.” 

Two  or  three  years  ago  a lady  of  Oriental  parentage  on 
her  father’s  side  spent  a season  in  London  society.  Her 
complexion  was  brown,  relieved  by  yellow,  her  features 
large  and  irregular,  but  redeemed  by  a pair  of  lovely  and 
expressive  eyes.  So  perfect  was  her  taste  in  dress  that  she 
always  attracted  admiration  wherever  she  went.  Dressed 
in  rich  dark  brown  or  dullest  crimsons  or  russets,  so  that 
no  rae  ever  noticed  much  what  she  wore,  she  eo  managed 


THE  EVER  YD  A Y COOK-BOOK. 


805 


that  suggestions  and  hints — no  more — of  brilliant  amber 
or  pomegranate  scarlet  should  appear  just  where  they  im- 
parted brilliancy  to  her  deep  coloring,  and  abstract  the 
yellow  from  her  skin.  A knot  of  old  gold  satin  under  the 
rim  of  her  bonnet,  another  at  her  throat,  and  others  in 
among  the  lace  at  her  wrists,  brightened  up  the  otherwise 
subdued  tinting  of  her  costume,  so  that  it  always  looked  as 
though  it  had  been  designed  expressly  for  her  by  some 
great  colorist.  Here  rouge  was  unnecessary.  The  sur- 
roundings were  arranged  to  suit  the  complexion,  instead  of 
the  complexion  to  suit  the  surroundings.  There  can  be  no 
doubt  as  to  which  is  the  method  which  best  becomes  the 
gentlewoman. 

In  addition  to  the  disagreeable  sensation  of  making-up, 
it  must  be  remembered  that  the  use  of  some  of  the  white 
powders  eventually  destroys  the  texture  of  the  skin,  ren- 
dering it  rough  and  coarse.  Rimmel,  the  celebrated  per- 
fumer, in  his  “ Book  of  Perfumes,”  says  that  rouge,  being 
composed  of  cochineal  and  saffron,  is  harmless,  but  that 
white  cosmetics  consist  occasionally  of  deleterious  sub- 
stances which  may  injure  the  health.  He  advises  actors 
and  actresses  to  choose  cosmetics,  especially  the  white,  with 
the  greatest  care,  and  women  of  the  world,  who  wish  to  pre- 
serve the  freshness  of  their  complexion,  to  observe  the  fol- 
lowing recipe:  Open  air,  rest,  exercise,  and  cold  water 
In  another  part  of  this  pleasant  book  the  author  says  that 
achonada,  a cosmetic  used  among  the  Arabs,  is  quite  innocu- 
ous and  at  the  same  time  effectual.  “ This  cream,  which 
consists  of  sublimated  benzoin,  acts  upon  the  skin  as  a 
slight  stimulant,  and  imparts  perfectly  natural  colors  during 
some  hours  without  occasioning  the  inconveniences  with 
which  European  cosmetics  may  justly  be  reproached.”  It  is 
a well-known  fact  that  bismuth,  a white  powder  containing 
sugar  of  lead,  injures  the  nerve-centres  when  constantly 
einpJ&jei*  and  occasionally  causes  paralysis  itself. 


*09  THE  EVERYDAY  COOK-BOOK. 

In  getting  up  th©  eyes,  nothing  is  injurious  that  is  fcot 
dropped  into  them.  The  use  of  kohl  or  Jcohol  is  quite  harm- 
less, and,  it  must  be  confessed,  very  effective  w hen  applied 
— as  the  famous  recipe  for  salad  dressing  enjoins  with  re- 
gard to  the  vinegar — by  the  hand  of  a miser.  Modern 
Egyptian  ladies  make  their  kohol  of  the  smoke  produced  by 
burning  almonds.  A small  bag  holding  the  bottle  of  kohol , 
and  a pin,  with  a rounded  point  with  which  to  apply  it, 
form  part  of  the  toilet  paraphernalia  of  all  the  beauties  of 
Cairo,  who  make  the  immense  mistake  of  getting  up  their 
eyes  in  an  exactly  similar  manner,  thus  trying  to  reduce  the 
endless  variety  of  nature  to  one  common  pattern,  a mistake 
that  may  be  accounted  for  by  the  fact  that  the  Arabs  believe 
kohol  to  be  a sovereign  specific  against  ophthalmia.  Their 
English  sisters  often  make  the  same  mistake  without  the 
same  excuse.  A hairpin  steeped  in  lampblack  is  the  usual 
method  of  darkening  the  eyes  in  England,  retribution  fol- 
lowing sooner  or  later  in  the  shape  of  a total  loss  of  the 
eyelashes.  Eau  de  Cologne  is  occasionally  dropped  into  the 
eyes,  with  the  effect  of  making  them  brighter.  The  opera- 
tion is  painful,  and  it  is  said  that  half  a dozen  drops  of 
whiskey  and  the  same  quantity  of  Eau  de  Cologne,  eaten 
on  a lump  of  sugar,  is  quite  as  effective. 

HEADACHE. 

One  of  our  English  contemporaries  has  wisely  been  de- 
voting some  thought  and  space  to  the  common  and  dis- 
tressing fact  that  a great  many  English  women  suffer  from 
headache.  The  same  trouble  prevails  in  America,  and 
men,  no  matter  how  selfish  they  may  be,  are  deeply  con- 
cerned about  it,  for  a wife  with  a headache  cannot  be  com- 
panionable; the  best  of  sweethearts  with  a headache  is  sure 
to  be  unreasonable,  while  a lady  who  has  neither  husband 
or  other  special  cavalier  to  engross  her  attention  can  ruin 
the  peace  of  mind  of  every  one  she  meets  while  die  has  a 


807 


THE  EVERYDAY  COOK-BOOK. 

headache  of  perceptible  size.  No  amount  of  masculine 
grumbling  is  likely  to  change  all  this,  but  women  themselves 
might  change  it  if  they  would  comprehend  the  causes  of  the 
malady,  and  then  apply  their  nimble  wits  to  the  work  of 
prevention  or  cure. 

The  trouble  is  that  all  American  women  who  have  head- 
aches live  indoors,  where  the  best  air  is  never  good  and  the 
worst  is  poison,  and  they  have  none  of  the  exercises  which 
saves  man  from  the  popular  feminine  malady.  Were  a 
strong  man  to  eat  breakfast  at  any  ordinary  American  table 
and  then  sit  down  at  a work-table  or  even  move  about 
briskly  from  one  room  to  another,  he  would  have  a split- 
ting headache  before  noon,  and  the  chatter  of  his  innocent 
children  would  seem  to  be  the  jargon  of  fiends.  The  mid- 
day meal  would  increase  his  wretchedness,  and  by  dusk  he 
would  be  stretched  in  misery  upon  his  bed,  with  one  hand 
moping  his  forehead  with  ice-water,  while  the  other  would 
threaten  with  a club  or  pistol  any  one  who  dared  to  enter 
the  room  or  make  a noise  outside.  There  is  no  reason  why 
women  should  not  suffer  just  as  severely  for  similar  trans- 
gressions of  physical  law.  True,  indoor  life  is  compulsory 
for  a large  portion  every  day,  but  special  physical  exercise 
in  a well-aired  room  is  within  the  reach  of  almost  every 
woman,  and  so  is  a brisk  walk  in  garments  not  so  tight  as 
to  prevent  free  respiration.  There  is  very  little  complaint 
at  summer  resorts,  where  windows  are  always  open  and 
games  and  excursions  continually  tempt  women  who  do  not 
value  complexion  more  than  health.  Girls  who  ride,  row, 
sail,  and  shoot,  seldom  have  headaches;  neither  do  those 
unfortunate  enough  to  be  compelled  to  hoe  potatoes  or  play 
Maud  Muller  in  hay-fields.  Let  women  of  all  social  grades 
remember  that  the  human  machine  must  have  reasonable 
treatment,  and  be  kept  at  work  or  play,  to  keep  it  from 
rusting,  the*  headaches  will  be  rare  enough  to  be  inter* 


108 


THE  EVERYDAY  COOK-BOOK. 


HIGH-HEELED  BOOTS  MUST  GO. 

A lady  looks  infinitely  taller  and  slimmer  in  a long  dresft 
than  she  does  in  a short  costume,  and  there  is  always  a 
way  of  showing  the  feet,  if  desired,  by  making  the  front 
quite  short,  which  gives,  indeed,  a more  youthful  appear- 
ance to  a train  dress.  The  greatest  attention  must,  of 
course,  be  paid  to  the  feet  with  these  short  dresses,  and  I 
may  here  at  once  state  that  high  heels  are  absolutely  for- 
bidden by  fashion.  Doctors,  are  you  content  ? Only  on 
cheap  shoes  and  boots  are  they  now  made,  and  are  only 
worn  by  common  people.  A good  bootmaker  will  not  make 
high  heels  now,  even  if  paid  double  price  to  do  so.  Ladies 
'—that  is,  real  ladies — now  wear  flat-soled  shoes  and  boots, 
a la  Cinderella.  For  morning  walking,  boots  or  high 
Moliere  shoes  are  worn. 

If  you  wear  boots  you  may  wear  any  stockings  you  like, 
for  no  one  sees  them.  But  if  you  wear  shoes  you  must 
adapt  your  stockings  to  your  dress.  Floss  silk,  Scotch 
thread,  and  even  cotton  stockings  are  worn  for  walking, 
silk  stockings  have  returned  into  exclusively  evening  wear. 
Day  stockings  should  be  of  the  same  color  as  the  dress, 
but  they  may  be  shaded,  or  stripped,  or  dotted,  just  as  you 
please.  White  stockings  are  absolutely  forbidden  for  day 
wear — no  one  wears  them — no  one  dares  wear  them  under 
fashion’s  interdiction. 

DON’T  STOOP. 

Grandmother  has  noticed  that  some  of  her  boys  lately 
have  acquired  a very  bad  habit.  They  go  about  with  their 
backs  bent,  as  if  they  were  fifty  years  old,  and  were  bearing 
the  responsibilities  of  ago  on  their  shoulders.  This  is  all 
wrong.  Stand  up  straight,  boys;  don’t  go  around  with  a 
“stoop  in  your  back,”  as  if  you  had  a curvature  of  the 
pine.  If  you  do , depend  upon  it,  you  will  have  it  sure 


THE  EVERYDAY  COOK-BOOK. 


800 


enough  long  before  you  get  to  be  old.  Always  stand  ereot^ 
and  when  you  walk,  throw  back  your  shoulders,  and  take 
that  kink  out  of  your  backbone.  This  is  easier  said  than 
done,  isn’t  it?  Grandmother  will  tell  you  just  how  you  can 
do  it,  and  remember  every  word  she  says,  for  she  has  been 
through  it  all  herself,  and  has  straightened  up  many  a 
grandchild  in  more  respects  than  one.  Here  is  her  rule: 

11 1 THROW  UP  YOUR  CHIN  ! ” 

The  whole  secret  of  standing  and  walking  erect  consists 
in  keeping  the  chin  well  away  from  the  breast.  This  throws 
the  head  upward  and  backward,  and  the  shoulders  will 
naturally  settle  backward  and  in  their  true  position.  Those 
who  stoop  in  walking  generally  look  downward.  The 
proper  way  is  to  look  straight  ahead,  upon  the  same  lkvel 
with  your  eyes,  or  if  you  are  inclined  to  stoop,  until  that 
tendency  is  overcome,  look  rather  above  than  below  the 
level.  Mountaineers  are  said  to  be  as  “straight  as  an  ar- 
row,” and  the  reason  is  because  they  are  obliged  to  look 
upward  so  much.  It  is  simply  impossible  to  stoop  in 
walking  if  you  will  heed  and  practice  this  rule.  You  will 
notice  that  all  round-shouldered  persons  carry  the  chin  near 
the  breast  and  pointed  downward.  Take  warning  in  time, 
and  heed  grandmother’s  advice,  for  a bad  habit  is  more 
easily  prevented  than  cured.  The  habit  of  stooping  when 
one  walks  or  stands  is  a bad  habit  and  especially  hard  to 
cure. 

MAKE  HOME  PLEASANT. 

A cheerful,  happy  home  is  the  greatest  safeguard  against 
temptations  for  the  young.  Parents  should  spare  no  pains 
to  make  home  a cheerful  spot.  There  should  be  pictures 
to  adorn  the  walls,  flowers  to  cultivate  the  finer  sensibilities, 
dominoes,  checkers,  and  other  games,  entertaining  books 
and  instructive  newspapers  and  periodicals.  These  things 


310  THE  EVERYDAY  COOK-BOOK. 

no  doubt,  cost  money,  but  not  a tithe  the  amount  that  one 
of  the  lesser  vices  will  cost — vices  which  are  sure  to  be 
acquired  away  from  home,  but  seldom  there.  Then  there 
should  be  social  pleasure — a gathering  of  young  and  old 
around  the  hearthstone,  a warm  welcome  to  the  neighbor 
who  drops  in  to  pass  a pleasant  hour.  There  should  be 
music  and  amusements  and  reading.  The  tastes  of  all 
should  be  consulted,  until  each  member  of  the  family  looks 
forward  to  the  hour  of  reunion  around  the  hearth  as  the 
brightest  one  in  the  twenty-four.  Wherever  ther^  is  found 
a pleasant,  cheerful,  neat,  attractive,  inexpensive  home 
there  you  may  be  sure  to  find  the  abode  of  the  domestic 
virtues;  there  will  be  no  dissipated  husbands,  no  discon- 
tented or  discouraged  wives,  no  “ fast”  sons  or  frivolous 
daughters. 

DINNER-TABLE  FANCIES. 

To  be  thoroughly  good  form  at  dinner  is  the  very  inflo- 
rescence of  civilized  life.  Like  many  other  regulations  of 
social  life,  dinner-table  etiquette  is  arbitrary,  but  not  to 
know  certain  things  is  to  argue  yourself  unknown  so  far  as 
society  life  goes.  To  take  soup  pushing  the  spoon  from 
rather  than  toward  yourself;  to  touch  the  napkin  as  little 
as  possible;  to  accept  or  decline  what  is  offered  instantly 
and  quietly;  these  and  other  trifles  characterize  the  well- 
bred  diner-out.  The  attempts  to  introduce  too  much  color 
in  dinner-table  decorations  are  rather  declining.  The  finest 
white  damask  still  holds  the  preference,  and  the  centre- 
piece of  plush  or  velvet  underlace  is  little  used  now. 
Fewer  flowers,  too,  are  seen,  and  those  in  very  low  forms. 
The  dessert  plates  come  in  deep  tones  in  Dresden  china, 
and  the  doyley  on  which  the  finger-bowl  rests  should  be 
immediately  removed  with  the  bowl,  on  reaching  the  guest. 
The  latest  fashion  in  ice-cream  plates  is  the  Bohemian 
gks*  in  oval  form  with  small  handles.  Menu  card*,  hand* 


THE  EVERYDAY  COOK-BOOK. 


81) 


painted,  hold  the  preference,  but  many  are  seen  on  tinted 
cardboard  with  engraved  vignette  in  one  corner  and  the 
date  in  another. 

THE  USE  OF  AMMONIA  IN  BAKING 
POWDERS. 

The  recent  discoveries  in  science  and  chemistry  are  fast 
revolutionizing  our  daily  domestic  economies.  Old  methods 
are  giving  way  to  the  light  of  modern  investigation,  and 
the  habits  and  methods  of  our  fathers  and  mothers  are  step* 
ping  down  and  out,  to  be  succeeded  by  the  new  ideas,  with 
marvelous  rapidity.  In  no  department  of  science,  however, 
have  more  rapid  strides  been  made  than  its  relations  to  the 
preparation  and  preservation  of  human  food.  Scientists, 
having  discovered  how  to  traverse  space,  furnish  heat,  and 
beat  time  itself,  by  the  application  of  natural  forces,  and  to 
do  a hundred  other  things  promolive  of  the  comfort  and 
happiness  of  the  human  kind,  are  naturally  turning  their 
attention  to  the  development  of  other  agencies  and  powers 
that  shall  add  to  the  years  during  which  man  may  enjoy  the 
blessings  set  before  him. 

Among  the  recent  discoveries  in  this  direction,  none  is 
more  important  than  the  uses  to  which  common  ammonia 
can  be  properly  put  as  a leavening  agent,  and  which  indicate 
that  this  familiar  salt  is  hereafter  to  perform  an  active  part 
in  the  preparation  of  our  daily  food. 

The  carbonate  of  ammonia  is  an  exceedingly  volatile  sub- 
stance. Place  a small  portion  of  it  upon  a knife  and  hold 
over  a flame,  and  it  will  almost  immediately  be  entirely  de- 
veloped into  gas  and  pass  off  into  the  air.  The  gas  thus 
formed  is  a simple  composition  of  nitrogen  and  hydrogen. 
No  residue  is  left  from  the  ammonia.  DThis  gives  it  its 
superiority  as  a leavening  power  over  soda  and  cream  tartar 
when  used  alone,  and  has  induced  its  use  as  a supplement 
to  these  articles.  A small  quantity  of  ammonia  in  the  dough 


812 


THE  EVERYDAY  COOK-BOOK. 


is  effective  in  producing  bread  that  will  be  lighter,  sweeter, 
and  more  wholesome  than  that  risen  by  any  other  leavening 
agent.  When  it  is  acted  upon  by  the  heat  of  baking,  the 
leavening  gas  that  raises  the  dough  is  liberated.  In  this 
act  it  uses  itself  up,  as  it  were;  the  ammonia  is  entirely 
diffused,  leaving  no  trace  of  residuum  whatever.  The  light, 
fluffy,  flaky  appearance,  so  desirable  in  biscuits,  etc.,  and 
so  sought  after  by  professional  cooks,  is  said  to  be  imparted 
to  them  only  by  the  use  of  this  agent. 

The  bakers  and  baking  powder  manufacturers  producing 
the  finest  goods  have  been  quick  to  avail  themselves  of  this 
useful  discovery,  and  the  handsomest  and  best  bread  and 
cake  are  now  largely  risen  by  the  aid  of  ammonia,  combinedj 
of  course,  with  other  leavening  material. 

Ammonia  is  one  of  the  best  known  products  of  the  labora- 
tory.  If,  as  seems  to  be  justly  claimed  for  it,  the  applica- 
tion of  its  properties  to  the  purposes  of  cooking  results  in 
giving  us  lighter  and  more  wholesome  bread,  biscuit,  and 
cake,  it  will  prove  a boon  to  dyspeptic  humanity,  and  will 
speedily  force  itself  into  general  use  in  the  new  field  to 
whioh  science  has  assigned  it, 

LAUGHTER. 

“The  laughter  of  girls  is,  and  ever  was,  among  the  most 
delightful  sounds  of  earth.”  Truly  there  is  nothing  sweeter 
or  pleasanter  to  the  ear  than  the  merry  laugh  of  a happy, 
joyous  girl,  and  nothing  dissipates  gloom  and  sadness 
quicker,  and  drives  dull  care  away  like  a good,  hearty  laugh. 
We  do  not  laugh  enough;  nature  should  teach  us  this  lesson, 
it  is  true;  the  earth  needs  the  showers,  but  if  it  did  not 
catch  and  hold  the  sunshine,  too,  where  would  be  the  bright- 
ness and  beauty  it  lavishes  upon  us?  Laugh  heartily,  laugh 
often,  girls;  not  boisterously,  but  let  the  gladness  of  your 
hearts  bubble  up  once  in  a while,  and  overflow  in  a glad, 
mirthful  laugh. 


THE  EVERYDAY  COOK-BOOK. 


81S 


ITEMS  WORTH  REMEMBERING. 

A sun-bath  is  of  more  worth  than  much  warming  by  the 

fire. 

Books  exposed  to  the  atmosphere  keep  in  better  condition 
than  if  confined  in  a book-case. 

Pictures  are  both  for  use  and  ornament.  They  serve  to 
recall  pleasant  memories  and  scenes;  they  harmonize  with 
the  furnishing  of  the  rooms.  If  they  serve  neither  of  these 
purposes  they  are  worse  than  useless;  they  only  help  fill 
space  which  would  look  better  empty,  or  gather  dust  and 
make  work  to  keep  them  clean. 

A room  filled  with  quantities  of  trifling  ornaments  has 
the  look  of  a bazar  and  displays  neither  good  taste  nor  good 
sense.  Artistic  excellence  aims  to  have  all  the  furnishings 
of  a high  order  of  workmanship  combined  with  simplicity, 
while  good  sense  understands  the  folly  of  dusting  a lot  of 
rubbish. 

A poor  book  had  best  be  burned  to  give  place  to  a better, 
or  even  to  an  empty  shelf,  for  the  fire  destroys  its  poison,  and 
puts  it  out  of  the  way  of  doing  harm. 

Better  economize  in  the  purchasing  of  furniture  or  carpets 
than  scrimp  in  buying  good  books  or  papers. 

Our  sitting-rooms  need  never  be  empty  of  guests  or  our 
libraries  of  society  if  the  company  of  godd  books  is  admit- 
ted to  them. 

THOSE  UNGRACEFUL.  HABITS. 

A public  conveyance'  brings  one  awkwardly  near  the 
faces  of  strangers.  Perhaps  from  sheer  inanity  one  is 
apt  to  take  undue  notice  of  his  fellow -passengers.  When 
glances  meet,  the  gaze  is  lowered  to  the  flounces  of  the 
lady  seated  near,  or  to  the  trim,  polished  boot  of  a gent 
at  the  far  end  of  the  car.  There  are  nice  people  every- 
where, and  if  one  is  artistic  in  taste,  there  will  ever  be  a 


m 


THE  EVERYDAY  COOK-BOOK. 


looking  for  beauty  of  face  or  form,  in  dress,  or  carriage,  oi 
manner,  or  speech  ; but  “ why  is  the  fresh  girl  face  so  often 
marred  by  the  ugly  habit  of  cribbing?  ” “ A beautiful  wo- 
man,” whispered  a friend,  and  the  eye  was  attracted  toward 
a grand  looking  lady  with  wide,  white  forehead,  from  which 
the  brown  glossy  hair  was  smoothed  away  without  the  ghost 
of  a crimp;  there  were  pretty  arching  brows,  shading  lashes, 
shapely  nose,  but,  ulas ! for  the  ruby  lips  bitten  and  moist- 
ened so  often  as  to  prevent  the  possibility  of  catching  the 
outline — the  profile  so  needful  to  the  sketcher  of  beauty. 
A poet  has  somewhere  said  that  “affectation  begins  with 
the  mouth,”  but  “who  would  charge  the  gentle  sex  with 
vanity ! ” 

What ! To  redden  by  biting,  or  brighten  by  wetting  ; 
that  folly  could  not  be.  Let  us  rather  suppose  the  fair  one 
had  by  some  mishap  forgotten  to  lunch,  and  all  this  is  due 
to  the  gnawings  of  hunger.  While  thus  seeking  to  palliate 
the  fair  cribber,  a young  man  becomes  noticeable  by  persist- 
ently pulling  at  the  ends  of  his  moustache,  chewing  them 
in  a hungry  way,  now  changing  the  exercise  by  twisting 
them  to  needle-like  points  which  he  seemed  to  be  coaxing 
upward. 

“From  whence  has  come  this  ugly  habit? ” one  is  fain  to 
ask.  Certainly  not  from  pride.  A fine  flowing  beard  and 
full  moustache  ought  not  to  be  a cause  of  folly  to  the  owner. 
The  hairs  of  the  face,  given  to  protect  the  throat  and  lungs, 
never  to  be  shorn  in  the  cold  seasons,  can  it  be  that  there 
is  nutriment  in  them  ? While  thus  questioning,  the  writer’s 
two  hands  were  suddenly  jerked  from  his  side  pockets, 
where  they  had  been  comfortably  resting.  The  wife’s  gentle 
remonstrance  had  been  brought  to  mind  by  the  entrance  of 
an  awkward  fellow,  with  hands  deeply  thrust  in  the  pockets 
of  his  tom  pants.  A caricature  of  one’s  self  is  often  a tacit 
reproof.  That  very  morning  the  dear  wife  had  said : 
“Those  torn  side-pockets  are  the  most  difficult  of  tears  te 


THE  EVERYDAY  COOK-BOOK. 


810 


mend.”  And  the  inward  monitor  asked:  "From  whence 
has  come  this  indolent  habit  ? From  love  of  ease  or  want 
of  mittens,  which?  Perhaps  indifference  of  the  patient 
mender’s.”  And  again  the  monitor  asked  : 

"What  of  that  habit  not  comparable  to  weeds  for 
growth  ?” 

“ What  mean  you  ? ” was  meekly  asked. 

"That  of  looking  well  to  one’s  own  faults,  that  lesson  the 
hardest  and  the  latest  learned  : to  know  thyself.”  Then  the 
writer  realized  that  he,  too,  was  not  quite  perfect. 


INDEX  TO  PART  SECOND 

*bcrets  of  ihe  liquor  trade. 

Cider  without  Apples  ; Cider  Champagne  ; to  Neutral- 
ize Whiskey  ; Port  Wine;  Macleiia ; Sherry ; to  Cor- 
*eet  Bad  Taste  in  Wine ; remove  Ropiness ; to  re- 
store Flat  Wine  ; to  restore  Sour  Wine ; Ginger  Wine; 
Brandy;  French  Brandy;  Pale  Brandy;  Cognac;  Bit- 
ters; Gin;  Schnar  >;  Ri  m;  Whiskey;  Arrack;  Beer; 

Root  Beer  ; . G it  jr  Beer  ; Spruce  Beer  ; Old  Beer ; 

Mead;  Stomac’  jitters;  Soda  Syrup;  Bead  for  Liquor; 
Coloring  for  ’ juor;  Wax  Putty;  Cement  for  Bolt  lea 

DRUGGISTS’  DEPARTMENT, 

Arnica  Liniment;  Cherry  Pectoral;  Balm  Gilead,  Black- 
oerry  Cordial;  Brandreth’s  Pills;  Bronchial  Troches  ; 
Pulmonic  Wafers;  Candied  Lemon  ; Camphor  Balls  ; 
Camphorated  Oil ; Camphor  Tablet ; Camphor  Eye- 
Water;  Canker  Cure ; Cephalic  Snuff ; Cure  for  Pim- 
ples, Eruptions,  Etc. ; Cure  for  Headache,  Neuralgia, 

Etc, ; Chamomile  Pills  ; Chlorine  Pastiles  ; Cholera 
Morbus;  Cholera  Cure;  Corn  Cure;  Cough  Compound; 

Cure  for  Diarrhoea  ; Digestive  Pills ; Disease  of  Bow- 
els; Dried  Herbs;  Dysentery;  Anti-bilious  Pills;  Pain 
Extractor;  Godfrey’s  Cordial;  Female  Pills;  Hydra 
phobia  Preventitive;  Infant’s  Syrup;  Ointments;  Tinc- 
ture for  Wounds;  Tonic,  Whooping  Cough;  Cure  for 
itamkenness  IM$ 

MANUFACTURER’S  DEPARTMENT. 

Indelible  Ink;  Imitation  Gold,  Silver  and  Honey;  Vin- 
egar ; Soap ; Cements ; Paints  ; Roof  Composition ; 
French  Polish;  Oil  for  Furniture;  Glue;  Inks;  Black- 
ing; Copying  Paper;  Plating  Fluids;  Amalgams;  Bronz- 
ing; Metals,  (tempering);  Varnish 19*36 

TOILET,  PERFUMERY,  ETC. 

Hair  Restorers ; Rouges ; Face  Washes  ; Pomatum ; 
Toothpaste;  Cologne*  Cold  Cream;  Cosmetics;  Dand« 

(Hff;  Essences;  Eye-Water... 


FACE  PAINTS 43-44 

HUNTERS’  AND  TRAPPERS  SECRETS 44-46 

FINE  ARTS  AND  SCIENCES. 

Transferring;  Potchiomoni;  Embalming;  Wax  Flowers  46-48 

FARMERS’  DEPARTMENT. 

Potatoes;  Killing  Vermin;  Horses 48-51 

CONFECTIONERS’  DEPARTMENT. 


Ginger;  Peppermint;  Clarifying ; Twist  Candy ; Taffy ; 

Fruit;  Pop  Corn;  Icing;  Saffron;  Chocolate;  Lemon,  51-54 

HOUSEHOLD. 

Alum;  Yeast;  Fire  Kindlers;  Insects;  Lye  Colors;  Pre- 
serving Meats;  Quick  Growth  of  Vegetables;  Drying 
Com ; Restoring  Scorched  Linen  ; Remove  Stains ; 
Pickling ; Mending  broken  Ware  ; Preserving  Milk ; 
Vinegar;  Cleaning  Silver;  Water-Proof  Cloth;  Clean- 
ing Furniture;  Washing;  Bums;  Smokey  Chimneys; 
Turner’s  Wood;  Removing  Paint;  Fence  Posts,  Milk 
Test ; Mending  Tinware ; Removing  Stains ; Wet 
Feet;  Moth  Destroyer;  the  Butterfly;  Poultices  to  re- 
move Grease;  Bleaching ; Purifying  Water  ; Chemis- 
try of  Lead;  Preserving;  Prevent  Freezing  Eggs;  Fly 
Paper,. * 54— 73 

DYES  FOR  CLOTHS, - 73-74 

DYES  FOR  BONES  AND  IVORY. 74“75 

MISCELLANEOUS .. 7S-82 

PRINTING  INKS, 82-85 

HORSES ••••••  85 

GENERAL  RECIPES  u 


THE  BOOK  OF  KNOWLEDGE, 

AND 

GUIDE  TO  RAPID  WEALTH . 


SEG^EHIS  OP  JPHE  IilQUO^  ©I^ADE. 

Cider  Without  Apples.— To  each  gallon  of  cold  water,  put  I lb. 
common  sugar,  y oz.  tartaric  acid,  I tablespoonful  of  yeast, 
shake  well,  make  in  the  evening,  and  it  will  be  fit  for  use  next 
day.  I make  in  a keg  a few  gallons  at  a time,  leaving  a few 
quarts  to  make  into  next  time;  not  using  yeast  again  until  the 
keg  needs  rinsing.  If  it  gets  a little  sour  make  a little  more  in 
to  it,  or  put  as  much  water  with  it  as  there  is  cider,  and  put  it“ 
with  the  vinegar.  If  it  is  desired  to  bottle  this  cider  by  manu- 
facturers of  small  drinks,  you  will  proceed  as  follows:  Put  in  a 
barrel  5 gallons  hot  water,  30  lbs.  brown  sugar,  y lb.  tartaric 
acid,  25  gallons  cold  water,  3 pints  of  hop  or  brewers’  yeast 
worked  into  paste  with  y lb.  flour,  and  1 pint  water  will  be  re- 
quired in  making  this  paste,  put  altogether  in  a barrel,  which  it 
will  fill,  and  let  it  work  24  hours — the  yeast  running  out  at  the 
bung  all  the  time,  by  putting  in  a little  occasionally  to  keep  it 
full.  Then  bottle,  putting  in  2 or  3 broken  raisins  in  each  bottle, 
and  it  will  nearly  equal  Champagne. 

Cider  Champagne.  No.  /.—Good  cider,  20  gallons,  spirit,  1 gal* 
Ion;  honey  or  sugar,  6 lbs.  Mix,  and  let  them  rest  for  a fort- 
night; then  fine  with  skimmed  milk,  1 quart.  This,  put  up  in 
champagne  bottles,  silvered  and  labeled,  has  often  been  sold  for 
Champagne.  It  opens  very  sparkling. 

Cider  Champagne , No.  2. — Good  pale  vinous  cider,  1 hogshead; 
proof  spirit,  (pale)  3 gallons;  honey  or  sugar,  14  lbs.  Mix,  and 
let  them  remain  together  in  a temperate  situation  for  one  month; 
then  add  orange-flower  water  1 quart;  and  fine  it  down  with 
skimmed  milk  yz  a gallon.  This  will  be  very  pale;  and  a simi- 


t 


BOOK  OF  KNOWLEDGE. 


lar  article,  when  bottled  m champagne  bottloe,  silvered  and 
labeled,  has  been  ©flea  sold  to  the  ignorant  for  Champagne.  It 
opens  very  brisk,  if  managed  properly. 

British  Champagne, — Loaf  sugar,  56  lbs. , brown  sugar  (pale.) 
4S  lbs. ; water  (warm)  45  gallons;  white  tartar,  4 ounces.  Mis, 
and  at  a proper  temperature  add  yeast,  1 quart;  afterwards  a<M 
sweet  cider,  5 gallons;  bitter  almonds  (bruised,)  6 or  7 in  nun** 
her;  pale  spirit,  1 gallon;  orris  powder,  ounce. 

Cider— To  Keep  Sweet— 1st.  By  putting  into  the  barrel  before 
the  cider  has  begun  to  work  about  a half  pint  of  whole  fresh 
mustard  seed  tied  up  in  a coarse  muslin  bag.  2d.  By  burning  a 
little  sulphur  or  sulphur  match  in  the  barrel  previous  to  putting 
in  the  cider.  3d.  By  the  use  of  y of  an  ounce  of  the  bi-sulphite 
of  lime  to  the  barrel.  This  article  is  the  preserving  powder  sold 
at  rather  a high  price  by  various  firms. 

To  Neutralize  Whisky  to  make  various  Liquors. — To  40  gallons  ol 
whisky,  add  \y2  lbs.  unslacked  lime;  lb.  alum,  and  ]/2  pint 
spirits  of  nitre.  Stand  24  hours  and  draw  it  off. 

Port  Wine. — Worked  cider,  42  gallons;  good  port  wine  12  gal- 
lons; good  brandy,  3 gallons;  pure  spirits,  6 gallons.  Mix, 
Elderberries  and  sloes,  and  the  fruit  of  the  black  hawes,  make 
B fine  purple  color  for  wines,  or  use  burnt  sugar. 

Madeira  Wine.— To  40  gallons  .prepared  cider,  add  % ffe«  tar- 
taric acid;  4 gallons  spirits;  3 lbs.  loaf  sugar.  Let  it  stand  xe 
days  draw  it  off  carefully;  fine  it  down,  and  again  rack  it  into 
another  cask. 

Sherry  Wine. — To  40  gallons  prepared  cider,  add,  2 gallons 
spirits;  3 lbs.  of  raisins;  6 gallons  good  sherry,  and  y2  ounce  o2 
bitter  almonds,  (dissolved  in  alcohol. ) Let  it  stand  10  days,  and 
draw  it  off  carefully  ; fine  it  down  and  again  rack  it  into  atjofcet 

msk. 

Pert  Wim.—To  40  gallons  prepared  cider,  add,  6 gallons  gS5B 
port  wine;  1©  quarts  wild  grapes,  (clusters;)  % lb.  bruised  rhafe 
asy  toot;  3 oz.  tincture  of  kino;  3 lbs.  loaf  sugar;  2 gallons 
Spfcdfe.  Let  this  stand  10  days,  color  if  too  light,  with  tfacto-s 
any,  fbeta  rack  it  off  and  fine  it  Thi* 

0QX&1  the  m$m-  is  perfect  and  the  liquid  de&& 

U taste  and  sournm  fa 

mm^w&dhm&s-xadmhQv,m  $$3,  |g$ 


BOOK  OF  KNOWLEDGE. 


* 

and  leave  it  there  two  days;  take  this  out,  and  put  another,  re- 
peating the  same  till  the  wine  is  ‘perfectly  restored  Or  £11  a 
bag  with  wheat;  it  will  have  the  same  effect. 

To  remove  Ropiness  from  Wine.— Add  a little  catechu  or  \ small 
quantity  of  the  bruised  berries  of  the  mountain  ash. 

To  restore  Fiat  Wine. — Add  four  or  five  pounds  of  white  sugar, 
honey,  or  bruised  raisins,  to  every  hundred  gallons,  and  bung 
close.  A little  spirits  may  also  be  added. 

To  restore  Wine  that  has  turned  sour  or  sharp. — Fill  a bag  with 
leek-seed,  or  of  leaves  or  twisters  of  vine,  and  put  either  of  them 
to  infuse  in  the  cask. 

Ginger  Wine. — Take  one  quart  of  95  per  cent,  alcohol,  and  put 
into  it  one  ounce  of  best  ginger  root,  (bruised  and  not  ground,) 
five  grains  of  capsicum,  and  one  drachm  of  tartaric  acid.  Let 
stand  one  week  and  filter.  Now  add  one  gallon  of  water,  in 
which  one  pound  of  crushed  sugar  has  been  boiled.  Mis  when 
cold.  To  make  the  color  boil  ]/2  ounce  of  cochineal,  % ounces 
of  cream  tarter,  l/2  ounce  of  saleratus,  and  y2  ounce  alum  in  a 
pint  of  water  till  you  get  a bright  red  color. 

Brandy.— To  40  gallons  of  pure  or  neutral  spirits,  add  1 pound 
crude  tartar,  dissolved  in  1 'gallon  hot  water;  acetic  ether, 
pint;  bruised  raisins,  6 pounds;  tinct  kino,  2 ounces;  sugar,  3 
pounds;  color  with  sugar  coloring.  Stand  14  days,  and  draw  off. 

French  Brandy . — Pure  spirits,  1 gallon;  best  French  brandy, 
or  any  kind  you  wish  to  imitate*  1 quart;  loaf  sugar,  2 ounces; 
sweet  spirits  of  nitre,  l/2  ounce;  a few  drops  of  tincture  of  catechu, 
or  oak  bark,  to  roughen  the  taste  if  desired,  and  color  to  suit. 

Pale  Brandy. — Is  made  the  same  as  by  the  above  recipe,  using 
pale  instead  of  the  French,  and  using  only  1 ounce  of  tincture  of 
kino  for  every  five  gallons. 

Cognac  Brandy. — To  every  10  gallons  of  pure  spirits  add  a 
quarts  New- England  Rum,  or  1 quart  Jamaica  Rum,  and  from 
30  to  40  drops  of  oil  cognac  put  in  half  a pint  of  alcohol,  and 
color  with  burnt  sugar  to  suit. 

British  Cognac  Brandy.— Clean  spirit  (17  up),  100  gallois;  high 
flavored  cognac,  10  gallons;  oil  of  cassia,  1 ounces;  oil  ©flut- 
ter almonds  (essential),  % ounce;  powdered  catechu,  10  ounces; 
cream  of  tartar  (dissolved^  i 6 ounces;  Beaufoy’s  concentrated 


6 


BOOK  OF  KNOWLEDGE. 


acetic  acid,  3 pounds;  coloring  (sugar),  1 quart  cr  more.  Put 
the  whole  into  a fresh  emptied  brandy  piece,  and  let  them  re- 
main a week,  together  with  occasional  agitation,  then  let  them 
stand  to  settle. 

Brandy  Bitters. — Bruised  gentian,  8 ounces;  orange  peel,  5 
ounces;  cardamoms,  3 ounces;  cassia,  1 ounce;  cochineal  y 
ounce;  spirit  1 gallon.  Digest  for  one  week,  then  decant  the 
clear,  and  pour  on  the  dregs,  water,  5 pints.  1 Digest  for  one 
week  longer,  decant,  and  mix  the  two  tinctures  together. 

Gin. — Take  100  gallons  of  clear,  rectified  spirits;  add,  after  you 
have  killed  the  oil  well,  1 y2  ounces  of  the  oil  of  English  juniper, 
y2  ounce  of  angelica  essence,  ]/2  ounce  of  the  oil  bitter  almonds, 
y2  ounce  of  the  oil  of  coriander,  and  y2  ounce  of  the  oil  of  cara- 
way; put  this  into  the  rectified  spirit  and  well  rummage  it  up; 
this  is  what  the  rectifiers  call  strong  gin. 

To  make  this  up , as  it  is  called  by  the  trade,  add  45  pounds  of 
loaf-sugar,  dissolved;  then  rummage  the  whole  well  up  together 
with  4 ounces  of  roche  alum.  For  finings  there  may  be  added 
two  ounces  of  salts  of  tartar. 

Holland  Gin. — To  40  gallons  of  neutral  spirits,  add,  2 ounces 
spirits  nitre;  4 pounds  of  loaf  sugar;  1 ounce  oil  juniper;  y ounce 
oil  caraway.  The  juniper  and  caraway  to  be  first  cut  in  a quart 
of  alcohol;  stand  24  hours. 

To  reduce  Holland  Gin. — To  25  gallons  pure  Holland  gin,  add  25 
gallons  pure  French  spirit;  l/2  gallon  of  white  sugar  syrup;  mix 
thoroughly. 

Cordiaf  Gin. — Of  the  oil  of  bitter  almonds;  vitriol,  turpentine, 
and  juniper,  y2  a drachm  each;  kill  the  oils  in  spirits  of  wine; 
15  gallons  of  clean,  rectified  proof  spirits,  to  which  add  1 drachm 
of  coriander  r eeds,  1 drachm  of  pulverized  orris  root,  y2  pint  of 
elder-flower  water,  with  10  pounds  of  sugar  and  5 gallons  of 
water  or  liquor. 

English  Gin. — Plain  malt  spirit,  100  gallons;  spirits  of  turpen- 
tine, 1 pint;  bay  salt  7 pounds.  Mix  and  distill.  The  difference 
in  the  flavor  of  gin  is  produced  by  varying  the  proportion  of 
turpentine,  and  by  occasionally  adding  a small  quantity  of  juni- 
per berries. 

Aromatic  Schiedam  Schnapps , to  imitate . — To  25  gallons  good 
common  gin,  5 over  proof,  add  15  pints  strained  honey;  2 gal- 


BOOK  OF  KNOWLEDGE. 


7 


Ions  clear  water;  5 pints  white-sugar  syrup;  5 pints  spirit  of  nut- 
megs mixed  with  the  nitric  ether;  5 pints  orange-flower  water; 
7 quarts  pure  water;  1 ounce  acetic  ether;  8 drops  oil  of  winter- 
green,  dissolved  with  the  acetic  ether.  Mix  all  the  ingredients 
well;  if  necessary,  fine  with  alum  and  salt  of  tartar. 

St.  Croix  Rum. — To  40  gallons  p.  or  n.  spirits,  add,  2 gallons 
St.  Croix  Rnm;  2oz.  acetic  acid;  1 x/2  ounce  butyric  acid;  3 pounds 
loaf  sugar. 

Jamaica  Rum. — To  45  gallons  New-England  rum,  add  5 gal- 
lons Jamaica  rum;  2 ounces  butyric  ether;  l/z  ounce  oil  of  cara- 
way, cut  with  alcohol;  95  per  cent.  Color  with  sugar  coloring. 

Jamaica  Rum,  No.  2. — To  36  gallons  pure  spirits,  add  1 gallon 
Jamaica  rum;  3 oz.  butyric  ether;  3 oz.  acetic  ether;  gallon 
sugar  syrup.  Mix  the  ethers  and  acid  with  the  Jamaica  rum, 
and  stir  it  well  in  the  spirit.  Color  with  burnt  sugar  coloring. 

Santa- Cruz  Rum. — To  50  gallons  pure  proof  spirit,  add  5 gal- 
lons Santa-Cruz  rum;  5 pounds  refined  sugar,  in  x/z  gallon  water; 
3 o±.  butyric  acid;  2 oz.  acetic  ether.  Color  if  necessary. 

Pine- Apple  Rum. — To  50  gallons  rum,  made  by  the  fruit  method, 
add  25  pine-apples  sliced,  and  8 pounds  of  white  sugar.  Let  it 
.stand  two  weeks  before  drawing  off. 

Irish  or  Scotch  Whiskey. — To  40  gallons  proof  spirits,  add  60 
drops  of  creosote,  dissolved  in  1 quart  of  alcohol;  2 oz.  acetic 
acid;  1 pound  loaf  sugar.  Stand  48  hours. 

Monongahe/a  Whiskey. — To  40  gallons  proof  spirits,  add  2 ounces 
spirits  of  nitre;  4 pounds  dried  peaches ; 4 pounds  N.  O.  sugar; 
1 quart  rye  (burnt  and  ground  like  coffee,)  X pound  all-spice; 
34  pound  cinnamon;  ]/2  pound  cloves.  Put  in  the  ingredents, 
and  after  standing  5 days,  draw  it  off,  and  strain  the  same,  if 
necessary. 

Batavia  Arrack. — To  12  gallons  pale  rum,  add  2 oz.  flowers  of 
benzion;  ounce  balsam  of  Tolu;  1 ounce  sliced  pine-apple. 
Digest  with  occasional  agitation  for  a month;  then  add  % pint 
raw  milk  agitated  well  for  fifteen  minutes,  and  rack  in  a week, 
a fine  imitation. 

Rum  Shrub.’— Tartaric  acid,  5 pounds;  pale  sugar  10©  pounds; 
oil  'temam,  4 drs.;  oil  orange,  4 drs.,  put  them  into  a large  cask 
(80  gallons, ) and  add  water,  10  gallons.  Rummage  till  the  add 


s 


BOOK  OF  KNOWLEDGE. 


and  sugar  are  dissolved,  then  add  rum  (proof,)  20 gallons;  water 
to  make  up  55  gallons  in  all;  coloring  1 quart  or  more.  Fine 
with  12  eggs.  The  addition  of  12  sliced  oranges  will  improve 
the  flavor. 

Bourbon  Whiskey. — To  100  gallons  pure  proof  spirit,  add  4 
ounces  pear  oil;  2 ounces  pelargonif  ether;  13  drs.  oil  of  winter- 
green,  dissolved  in  the  ether;  1 gallon  wine  vinegar.  Color 
with  burnt  sugar. 

Strong  Beer,  English  improved. — Malt,  1 peck;  course  brown 
sugar,  6 pounds;  hops,  4 ounces;  good  yeast,  1 teacup;  if  you 
have  not  malt,  take  a little  over  1 peck  of  barley,  (twice  the 
amount  of  oats  will  do,  but  are  not  as  good,)  and  put  it  into  an 
oven  after  the  bread  is  drawn,  or  into  a stove  oven,  and  steam 
the  moisture  from  them.  Grind  coarsely.  Now  pour  upon  the 
ground  malt  y/2  gallons  of  water  at  170  or  1720  of  heat.  The 
tub  in  which  you  scald  the  malt  should  have  a false  bottom,  2 
or  three  inches  from  the  real  bottom;  the  false  bottom  should  be 
bored  full  of  gimlet  holes,  so  as  to  act  as  a strainer,  to  keep  back 
the  malt  meal.  When  the  water  is  poured  on,  stir  them  well, 
and  let  it  stand  3 hours,  and  draw  off*  by  a faucet;  put  in  7 gal- 
lons more  of  water  at  180  to  182°;  stir  it  well,  and  let  it  itand  2 
hours  and  draw  it  off.  Then  put  on  a gallon  or  two  of  cold 
water,  stir  it  well  and  draw  it  off;  you  should  have  about  5 or  6 
gallons.  Put  the  six  pounds  of  course  brown  sugar  in  an  equal 
amount  of  water;  mix  with  the  wort,  and  boil  1%  to  2 hours 
with  the  hops;  you  should  have  eight  gallons  when  boiled;  when 
cooled  to  8o°  put  in  the  yeast,  and  let  it  work  18  to  20  hours, 
covere  with  a sack;  use  sound  iron  hooped  kegs  or  porter  bot- 
tles, bung  or  cork  tight,  and  in  two  weeks  it  will  be  good  sound 
beer,  and  will  keep  a long  time,  and  for  persons  of  a weak  habit 
of  body,  and  especially  females,  1 glass  of  this  with  their  meals 
is  far  better  than  tea  or  coffee,  or  all  the  ardent  spirits  in  the 
universe.  If  more  malt  is  used,  not  exceeding  y2  a bushel,  the 
beer,  of  course,  would  have  more  spirit,  but  this  strength  is 
sufficient  ior  the  use  of  females  or  invalids. 

Cheap  Beer. — Fill  a boiler  with  the  green  shells  of  peas,  pour 
on  water  till  it  rises  half  an  inch  above  the  shells,  and  simmer 
for  three  hours.  Strain  off  the  liquor,  and  add  a strong  decoc- 
tion of  the  wood  sage  or  the  hop,  so  as  to  render  it  pleasaatfy 


BOOK  OF  KNOWLEDGE. 


9 


bitter,  then  ferment  in  the  usual  manner.  The  wood  sage  is 
the  best  substitute  for  hops,  and  being  free  from  any  anodyne 
property  is  entitled  t©  a preference.  By  boiling  a fresh  quantity 
of  shells  in  the  decoction  before  it  becomes  cold,  it  may  be  so 
thoroughly  impregnated  with  saccharine  matter,  as  to  afford  a 
liquor,  when  fermented,  as  strong  as  ale. 

Root  Beer. — For  io  gallons  beer,  take  3 pounds  common  bur-' 
dock  root,  or  1 ounce  essence  of  sassafras;  %.  pound  good  hops; 
1 pint  corn,  roasted  brown.  Boil  the  whole  in  6 gallons  of  pure 
water  until  the  strength  of  the  materials  is  obtained;  strain 
while  hot  into  a keg,  adding  enough  cold  water  to  make  10  gal- 
lons. When  nearly  cold,  add  clean  molasses  ©r  syrup  until  pal- 
atable,— not  sickishly  sweet.  Add  also  as  much  fresh  yeast  as 
will  raise  a batch  of  8 loaves  of  bread.  Place  the  keg  in  a cellar 
or  other  cool  place,  and  in  48  hours  you  will  have  a keg  of  first- 
rate  sparkling  root  beer. 

Root  Beer,  No.  2. — For  each  gallon  of  water  to  be  used,  take 
hops,  burdock,  yellow  dock,  sarsaparilla,  dandelion,  and  spik- 
enard roots,  bruised,  of  each  l/2  ounce;  boil  about  20  minutes, 
and  strain  while  hot,  add  8 or  10  drops  of  oils  of  spruce  and 1 
sassafras,  mixed  in  equal  proportions,  when  cool  enough  not  to 
scald  your  hand,  put  in  2 or  3 table-spoons  of  yeast;  molasses, 

of  a pint,  or  white  sugar,  ]/2  pound,  gives  it  about  the  right 
sweetness. 

Superior  Ginger  Beer. — Ten  pounds  of  sugar;  9 ounces  of  lemon 
juice;  yi  a pound  of  honey;  11  ounces  of  bruised  ginger  root;  9 
gallons  of  water;  3 pints  of  yeast.  Boil  the  ginger  half  an  hour 
in  a gallon  of  water;  then  add  the  rest  of  the  water  and  the  other 
ingredients,  and  strain  it  when  cold.  Add  the  white  of  an  egg, 
beaten,  and  y2  an  ounce  of  essence  of  lemon.  Let  it  stand  four 
days,  then  bottle,  and  it  will  keep  many  months. 

Spruce  Beer. — Take  of  the  essence  of  spruce  half  a pint;  bruised 
pimento  and  ginger,  of  each  four  ounces;  water,  three  gallons. 
Boil  fiv§  or  ten  minutes,  then  strain  and  add  1 1 gallons  of  warm 
water,  a pint  of  yeast,  and  6 pints  of  molasses.  Allow  the  mix- 
ture to  ferment  for  24  hours. 

To  Cure  Ropy  Beer. — Put  a handful  or  two  of  flour,  and  the 
same  quantity  of  hops,  with  a little  powderei  alum;  into  the 

hear  and  rummage  it  welL 


IO 


BOOK  OF  KNOWLEDGE. 


To  give  Beer  the  appearance  of  Age . — Add  a few  handle  of 
pickled  cucumbers  and  Seville  oranges,  both  chopped  up.  This 
is  said  to  make  malt  liquor  appear  six  months  older  than  it 
really  is. 

How  to  make  Mead.— The  following  is  a good  recipe  for  Mead: 
©n  twenty  pounds  of  honey  pour  five  gallons  of  boiling  water; 
boil,  and  remove  the  scum  as  it  rises;  add  one  ounce  of  best  hops, 
and  boil  for  ten  minutes;  then  put  the  liquor  into  a tub  to  cool; 
when  all  but  cold  add  a little  yeast  spread  upon  a slice  of  toasted 
bread;  let  it  stand  in  a warm  room.  When  fermentation  is  set 
up,  put  the  mixture  into  a cask,  and  fill  up  from  time  to  time  as 
the  yeast  runs  out  of  the  bunghole;  when  the  fermentation  is 
finished,  bung  it  down,  leaving  a peg-hole  which  can  afterwards 
be  closed,  and  in  less  than  a year  it  will  be  fit  to  bottle. 

Stomach  Bitters , equal  to  Hostetter’s,  for  one- fourth  its  cost.— 
European  Gentian  root  1%  ounces;  orange  peel,  2^  ounces; 
cinnamon,  X ounce;  anise  seed,  y2  ounce;  coriander  seed,  yi 
ounce;  cardamon  seed,  x/%  ounce;  unground  Peruvian  bark, 
ounce;  gum  kino,  y.  ounce;  bruise  all  these  articles,  and  put 
them  into  the  best  alcohol,  i pint;  let  it  stand  a week  and  pour 
off  the  clear  tincture;  then  boil  the  dregs  a few  minutes  in  i 
quart  of  water,  strain,  and  press  out  all  the  strength;  now  dis- 
solve loaf  sugar,  i pound,  in  the  hot  liquid,  adding  3 quarts  cold 
water,  and  mix  with  spirit  tincture  first  poured  off,  or  you  can 
add  these,  and  let  it  stand  on  the  dregs  if  preferred. 

Soda  Syrup , with  or  without  Fountains. — The  common  or  more 
watery  syrups  are  made  by  using  loaf  or  crushed  sugar,  8 pounds; 
pure  water,  1 gallon;  gum  arabic,  2 ounces;  mix  in  a brass  or 
copper  kettle;  boil  until  the  gum  is  dissolved,  them  skim  and 
strain  through  white  flannel,  after  which  add  tartaric  acid,  5% 
oz.  dissolved  in  hot  water;  to  flavor  use  extract  of  lemon,  orange 
rose,  pine-apple,  peach,  sarsaparilla,  strawberry,  &c.,  '/z  ounce 
to  each  bottle,  or  to  your  taste. 

Bead  for  Liquor. — The  best  bead  is  the  orange-flower  water 
bead,  (oil  of  neroil,)  1 drop  in  each  gallon  ©f  brandy.  Another 
method: — To  every  40  drops  of  sulphuric  acid,  add  60  drops 
purest  sweet  oil  in  a glass  vessell;  use  immediately.  This 
quantity  is  generally  sufficient  for  10  gallons  spirit.  Anather.— 
Take  1 ounce  ofthe  purest  oil  sweet&Imondsr  loimceofsiflohuito 


BOOK  OF  KNOWLEDGE. 


ft 


*eid;  put  them  in  a stone  mortar,  add  by  degrees , 2 ounces 
white  lump  sugar,  rubbing  it  well  with  the  pestle  till  it  becomes 
a paste;  then  add  small  quantities  of  spirits  of  wine  till  it  comes 
into  a liquid;  This  quantity  is  sufficient  for  ioo  gallons.  The 
first  is  strongly  recommended  as  the  best. 

Coloring  for  Liquors.—- Take  2 pounds  crushed  or  lump  sugar, 
put  it  into  a kettle  that  will  hold  4 to  6 quarts,  with  l/2  tumbler 
of  water.  Boil  it  until  it  is  black , then  take  it  off  and  cool  with 
water,  stirring  it  as  you  put  in  the  water. 

Wax  Putty  for  Leaky  Cans,  Bungs,  etc. — Spirits  turpentine,  2 lbs.; 
tallow,  4 pounds;  solid  turpentine,  12  pounds.  Melt  the  wax 
and  solid  turpentine  together  over  a slow  fire,  then  add  the 
tallow.  When  melted,  remove  far  from  the  fire,  then  stir  the 
spirits  turpentine,  and  let  it  cool. 

Cement  for  the  Mouths  of  Corked  Bottles. — Melt  together  X of  a 
pound  of  rosin,  a couple  of  ounces  of  beeswax.  When  it  froths 
stir  it  with  a tallow  candle.  As  soon  asiit  melts,  dip  the  mouths 
of  the  corked  bottles  into  it.  This  is  an  excellent  thing  to 
exclude  the  air  from  such  things  as  are  injured  by  beitg  exposed 
to  it. 


DRUGGISTS’  DEPARTMENT. 

Arnica  Liniment. — Add  to  one  pint  of  sweet  oil,  two  table- 
spoonfuls  of  tincture  of  arnica;  or  the  leaves  may  be  heated  in 
the  oil  over  a slow  fire.  Good  for  wounds,  stiff,  joints,  rheu- 
matic, and  all  injuries. 

Ayer*s  Cherry  Pectoral. — Take  four  grains  of  acetate  ©f  morphia, 
2 fluid  drachms  of  tincture  of  bloodroot,  7 fluid  drachms  each  of 
antimouial  wine  and  wine  of  ipecacuanha  and  three  fluid  ounces 
of  syrup  of  wild  cherry.  Mix. 

Balm  Gilead. — Balm-gilead  buds,  bottled  up  in  new  rum,  are 
very  healing  to  fresh  cuts  or  wounds.  No  family  should  be 
without  a bottle, 

Blackberry  Cordial. — To  one  quart  of  blackberry  juice,  add  one 
pound  of  white  sugar,  one!  tablespoonful  of  cloves,  one  of  all- 
spice, one  of  cinnamon,  and  one  of  nutmeg.  Boil  aM  together 


12 


'‘BOOK  OF  KNOWLEDGE/  ' • 

fifteen  minutes;  add  a wineglass  of  whiskey,  brandy,  or  rum. 
Bottle  while  hot,  cork  tight,  and  seal.  This  is  a specific  in 
diarrhoea.  One  dose,; which  is  a wineglassful  for  an  adult — half 
that  quantity  for  a child — will  often  cure  diarrhoea.  It  can  be 
taken  three  or  four  times  a day  if  the  case  is  severe. 

Brandreth's  Pills. — Take  two  pounds  of  aloes,  one  pound  of 
gamboge,  four  ounces  of  extract  of  colocynth,  half  a pound  of 
castile  soap,  two  fluid  drachms  of  oil  of  peppermint;  and  one 
fluid  drachm  of  cinnamon.  Mix  and  form  into  pills. 

Brown's  Bronchia!  Troches. — Take  one  pound  of  pulverized  ex- 
tract of  licorice,  one  and  a half  pounds  of  pulverized  sugar,  four 
ounces  of  pulverized  cubebs,  four  ounces  of  pulverized  gum 
arabic,  and  one  ounce  of  pulverized  extract  of  conium.  Mix. 

Bryan's  Pulmonic  Wafers , for  Coughs , Colds , &c. — Take  white 
sugar,  7 pounds;  tincture  of  syrup  of  ipecac,  four  ounces;  anti- 
monial  wine,  two  ounces;  morphine,  ten  grains;  dissolved  in  a 
tablespoonful  of  water,  with  ten  or  fifteen  drops  sulphuric  acid; 
tincture  of  bloodroot;  one  ounce;  syrop  of  tolu,  two  ounces;  add 
these  to  the  sugar,  and  mix  the  whole  mass  as  Confectioners  do 
for  lozenges,  and  cut  into  lozenges  the  ordinary  size.  Use  from 
six  to  twelve  of  these  in  twenty-four  hours.  They  sell  at  a great 
profit. 

Candied  Lemon  or  Peppermint,  for  Colds. — Boil  one  and  a half 
pounds  of  sugar  in  a half  pint  of  water,  till  it  begins  to  candy 
round  the  sides;  put  in  eight  drops  of  essence;  pour  it  upon  but- 
tered paper,  and  cut  it  with  a knife. 

Camphor  Balls,  for  rubbing  on  the  hands  to  prevent  chaps,  &c. 
Melt  three  drachms  of  spermaceti,  four  drachms  of  white  wax, 
and  one  ounce  of  almond  oil;  stir  in  three  drachms  of  powdered 
camphor.  Pour  the  compound  into  small  gillipots,  so  as  to  form 
small  hemispherical  cakes,  They  may  be  colored  with  alkanet, 
if  preferred. 

Camphorated  OH. — This  is  another  camphor  liniment,  The 
proportions  are  the  same  as  in  the  preceding  formula,  substitut- 
ing olive  oil  for  the  alcohol,  and  exposing  the  materials  to  a 
moderate  heat.  As  an  external  stimulant  application  it  is  even 
more  powerful  than  the  spirits;  and  to  obtain  its  full  influence 
the  part  treated  should  be  also  covered  with  flannel  and  oil  silk. 
It  forms  a valuable  liniment  in  chronic  rheumatism  and  o tiem 


BOOK  OF  KNOWLEDGE. 


13 


painful  affections,  and  is  specially  valuable  as  a counter-irritant 
in  sore  or  inflamed  throats  and  diseased  bowels.  Camphor  con- 
stitutes the  basis  of  a large  number  of  valuable  liniments.  Thus, 
in  cases  of  whooping-cough  and  some  chronic  bronchitic  affec- 
tions, the  following  liniment  may  be  advantageously  rubbed 
into  the  chest  and  along  the  spine.  Spirits  of  camphor,  two 
parts;  laudanum,  hali  a part;  spirits  of  turpentine,  one  part; 
castilo  soap  in  powder,  finely  divided,  half  an  ounce;  alcohol,  3 
parts.  Digest  the  whole  together  for  three  days,  and  strain 
through  linen.  This  liniment  should  be  gently  warmed  before 
using.  A powerful  liniment  for  old  rheumatic  pains,  especially 
when  affecting  the  loins,  is  the  following:  camphorated  oil  and 
spirits  of  turpentine,  of  each  two  parts;  water  of  hartshorn,  one 
part;  laudanum,  one  part;  to  be  well  shaken  together.  Another 
efficient  liniment  or  embrocation,  serviceable  in  chronic  painful 
affections,  may  be  conveniently  and  easily  made  as  follows: 
Take  of  camphor,  one  ounce;  cayenne  pepper,  in  powder,  two 
teaspoonfuls;  alcohol,  one  pint.  The  whole  to  be  digested  with 
moderate  heat  for  ten  days,  and  filtered.  It  is  an  active  rubifi- 
cant;  and  after  a slight  friction  with  it,  it  produces  a grateful 
thrilling  sensation  of  heat  in  the  pained  part,  which  is  rapidly 
relieved. 

Camphor  Tablet  for  Chapped  Hands , &c. — Melt  tallow,  and  add  a 
little  powdered  camphor  and  glycerine,  with  a few  drops  of  oil 
of  almonds  to  scent.  Pour  in  moulds  and  cool. 

Camphorated  Eye-  Water. — Sulphate  of  copper,  15  grains;  French 
bole,  15  grains;  camphor,  4 grains;  boiling  water,  4 oz.  Infuse, 
strain,  and  dilute  with  2 quarts  of  cold  water. 

Canker  Cure. — Take  one  large  teaspoon ful  of  water,  two  tea- 
spoonfuls of  honey,  two  of  loaf  sugar,  three  of  powdered  sage, 
two  of  powdered  gold-thread,  and  one  of  alum.  Stir  up  all  to- 
gether; put  into  a vessel,  and  let  it  simmer  moderately  over  a 
steady  fire.  An  oven  is  better.  Then  bottle  for  use.  Give  a 
teaspoon  ful  occasionally  through  the  day. 

Cephalic  Snuff. — Dried  asarbacca  leaves,  three  parts;  marjoram, 
one  part;  lavender  flowers,  one  part;  rub  together  to  a powder. 

Certain  Cure  for  Eruptions.  Pimples,  &c. — Having  in  numberless 
instances  seen  the  good  effects  of  the  following  precription,  I 
can  certify  to  its  perfect  remedy:  Dilute  corrosive  sublimate 


*4 


BOOK  OF  KNOWLEDGE* 


with  the  oil  of  almonds,  apply  it  to  the  face  occasionally,  and  in 
a few  days  a cure  will  be  effected. 

Certain  Cure  for  Headache  and  all  Neuralgic  Pains. — Opodeldoc, 
spirits  of  wine,  sal  ammoniac,  equal  parts.  To  be  applied  as  any 
other  lotion. 

Chamomile  Pills.— Aloes,  12  grains;  extract  chamomile,  j6 
grains;  oil  of  chamomile,  3 drops;  make  into  twelve  pills;  twv, 
every  night,  or  twice  a day. 

Chlorine  Pasti/es  for  Disinfecting  the  Breath. — Dry  chloride  oi 
lime,  2 drachms;  sugar,  8 ounces;  starch,  1 ounce:  gum  traga- 
canth,  1 drachm;  carmine,  2 grains.  Form  into  small  lozenges. 

2.  Sugar  flavored  with  vanilla,  1 ounce;  powdered  tragacanth, 
20  grains;  liquid  chloride  of  soda  sufficient  to  mix;  add  2 drops 
of  any  essential  oil.  Form  a paste  and  divide  into  lozenges  of 
15  grains  each. 

Cholera  Morbus. — Take  two  ounces  of  the  leaves  of  the  bene- 
plant,  put  them  in  half  a pint  of  cold  water,  and  let  them  soak 
an  hour.  Give  two  tablespoonfuls  hourly,  until  relief  is 
experienced. 

Cholera  Remedy, — Spirits  of  wine,  one  ounce;  spirits  of  lavender, 
quarter  ounce;  spirits  of  camphor,  quarter  ounce;  compound 
tincture  of  benzion,  half  an  ounce;  oil  of  origanum,  quarter 
ounce;  twenty  drops  of  moist  sugar.  To  be  rubbed  outwardly 
also. 

2.  Twenty-five  minims  of  diluted  sulphuric  acid  in  an  ounce 
of  water. 

Corn  Remedy. — Soak  a piece  of  copper  in  strong  vinegar  fo* 
twelve  or  twenty- four  hours.  Pour  the  liquid  off,  and  bottle. 
Apply  frequently,  till  the  corn  is  removed. 

2.  Supercarbonate  of  soda,  one  ounce,  finely  pulverized,  and 
mixed  with  half  an  ounce  of  lard.  Apply  on  a linen  rag  every 
night. 

Cough  Compound.— For  the  cure  of  coughs,  colds,  asthma, 
whooping  cough,  and  all  diseases  of  the  lungs:  One  spoonful  of 
common  tar,  three  spoonfuls  of  honey,  the  yolk  of  three  hen’s 
eggs,  and  half  a pint  of  wine;  beat  the  tar,  eggs  and  honey  well 
together  with  a knife,  and  bottle  for  use.  A teaspoonful  every 
morning,  noon,  and  night,  before  eating. 


I 


BOOK  OF  KNOWLEDGE.  15 

Cough  Lozenges. — Powdered  lactucarium,  two  drachms;  ex- 
tract of  licorice  root,  twelve  drachms;  powdered  squills,  fifteen 
grains;  refined  sugar,  six  ounces;  mucilage  of  tragacanth 
sufficient  to  mix.  Make  into  two  hundred  and  forty  equal 
lozenges. 

Cough  Mixture . — Four  drachms  paregoric,  with  two  drachms 
of  sulphuric  ether,  and  two  drachms  tincture  of  tolu.  Dose,  a 
teaspoon ful  in  warm  water. 

Cough  Syrup. — Put  one  quart  hoarhound  to  one  quart  water, 
and  boil  it  down  to  a pint;  add  two  or  three  sticks  of  licorice  and 
a tablespoonful  of  essence  of  lemon,  take  a tablespoonful  of  the 
syrup  three  times  a day,  or  as  often  as  the  cough  may  be  trouble- 
some. The  above  recipe  has  been  sold  for  $100.  Several  firms 
are  making  much  money  by  its  manufacture. 

Cure  for  Diarrhoea. — The  following  is  said  to  be  an  excellent 
cure  for  the  above  distressing  complaint:  Laudanum,  two 
ounces;  spirits  of  camphor,  two  ounces;  essence  of  peppermint, 
two  ounces;  Hoffman’s  anodyne,  two  ounces;  tincture  of 
cayenne  pepper,  two  drachms;  tincture  of  ginger,  one  ounce. 
Mix  all  together.  Dose,  a teaspoonful  in  a little  water,  or  a half 
teaspoon  ful  repeated  in  an  hour  afterward  in  a tablespoonful  of 
brandy.  This  preparation,  it  is  said,  will  check  diarrhoea  in  ten 
minutes,  and  abate  other  premonitory  symptoms  of  cholera 
immediately.  In  cases  of  cholera,  in  has  been  used  with  great 
success  to  restore  reaction  by  outward  application. 

Digestive  PH  is. — Rhubarb,  2 ounces;  ipecacuanha,  l/2  ounce; 
cayenne  pepper,  ounce;  soap,  x/2  ounce;  ginger,  % ounce; 
gamboge,  x/2  ounce.  Mix,  and  divide  into  four  grain  pills. 

Dinner  Pills.— Aloes,  twenty  grains;  ginger,  half  a drachm;  add 
syrup  sufficient  to  mix.  Divide  into  twenty  pills.  One  to  be 
taken  daily,  before  dinner. 

Disease  of  the  Bowels.—  Take  equal  parts  of  syrup  of  rhubarb,par- 
egoric,  and  spirits  of  camphor,  mix  together.  For  an  adult,  one 
teaspoon  ful.  If  necessary,  it  may  be  repeated  in  2 or  3 hours. 

Dried  Herbs.— All  herbs  which  are  to  be  dried  should  be 
washed,  separated,  and  carefully  picked  over,  then  spread  on  a 
coarse  paper  and  keep  in  a room  until  perfectly  dry.  Those 
which  are  intended  for  cooking  should  be  stripped  from  the 


t6 


BOOK  OF  KNOWLEDGE, 


stems  and  rubbed  very  fine.  Then  put  them  in  bottles  and  cork 
tightly.  Put  those  which  are  intended  for  medicinal  purposes 
into  paper  bags,  and  keep  them  in  a dry  place. 

Dysentery. — In  diseases  of  this  kind,  the  Indians  use  the  roots 
and  leaves  of  the  blackberry  bush— a decoction  of  which  in  hot 
water,  well  boiled  down,  is  taken  in  doses  of  a gill  before  each 
meal,  and  before  retiring  to  bed.  It  is  an  almost  infallible  cure. 

Dysentery  Specific,  (particularly  for  bloody  dysentery  in 
Adults  and  Children.) — Take  one  pound  gum  arabic,  one  ounc& 
gum  tragacanth,  dissolved  in  two  quarts  of  soft  water,  and 
strained.  Then  take  one  pound  of  cloves,  half  a pound  of  cin- 
namon, half  a pound  allspice,  and  boil  in  two  quarts  of  soft  water, 
and  strain.  Add  it  to  the  gums,  and  boil  all  together  over  a 
moderate  fire,  and  stir  into  it  two  pounds  of  loaf  sugar.  Strain 
the  whole  again  when  you  take  it  off,  and  when  it  is  cool,  add  to> 
it  half  a pint  sweet  tincture  of  rhubarb,  and  a pint  and  a half  o! 
best  brandy.  Cork  it  tight  in  bottles,  as  the  gums  will  sour,  ii 
exposed.  If  corked  properly  it  will  keep  for  years. 

Anti-Bilious  Pills.— Compound  extract  of  colocynth,  60  grains; 
rhubarb,  30  grains;  soap,  10  grains.  Make  into  24  pills.  Dose, 
2 to  4. 

2.  Compound  extract  of  colocynth.  2 drachms;  extract  of  rhu- 
barb, half  a drachm;  soap,  10  grains.  Mix,  and  divide  into  4a 
pills.  Dose,  1,  2,  or  3. 

3.  Scammony,  10  to  15  grains;  compound  extract  of  colocynth, 
2 scruples;  extract  of  rhubarb,  half  a drachm;  soap,  xo  grains, 
oil  of  caraway,  5 drops.  Make  into  20  pills.  Dose,  1 or  2,  ai 
required. 

Great  Pain  Extractor.— Spirits  of  ammonia,  one  ounce,  laud** 
num,  one  ounce;  oil  of  organum,  one  ounce,;  mutton  tallow, 
half-pound;  combine  the  articles  with  the  tallow  vfaien  it  is 
nearly  cool. 

Godfreyrs  Cordiai, — Sassafras,  six  ounces;  seeds  of  coriander, 
caraway,  and  anise,  of  each  one  ounce;  iwfuse  in  six  pints  of 
water;  simmer  the  mixture  till  reduced  k#  four  pints;  then  add 
six  pounds  of  molasses;  boil  a few  minutes,  when  cold,  add  three 
fluid  ounces  of  tincture  of  opium.  For  children  teething. 

Hooper's  Female  Pills. — Sulphate  of  iron,  eight  onnces;  water, 
eight  ounces;  dissolve,  and  add  Barbac/oes  aloes,  forty  ounces? 
myrrh,  two  ounces;  make  twenty  pills  Dose,  2 to  6. 


BOOK  OF  KNOWLEDGE. 


if 

Hydrophobia— to  Prevent — Elecampane,  one  drachm;  chalk, four 
drachms;  Armenian  bole,  three  drachms;  alum,  ten  grains;  oil 
of  anise-seed,  five  drops. 

Infant’s  Syrup . — The  syrup  is  made  thus:  one  pound  best  box 
raisins,  half  an  ounce  of  anise-seed,  two  sticks  licorice;  split  the 
raisins,  pound  the  anise-seed,  and  cut  the  licorice  fine;  add  to  it 
three  quarts  of  rain  water,  and  boil  down  to  two  quarts.  Feed 
three  or  four  times  a day,  as  much  as  the  child  will  willingly 
drink.  The  raisins  are  to  strengthen,  the  anise  is  to  expel  the 
wind,  and  the  lorice  as  a physic, 

Basilicon  Oin tm en t.— Good  resin,  five  parts;  lard,  eight  parts; 
yellow  wax,  two  parts.  Melt,  and  stir  together  till  cool. 

Cancer  Ointment.— White  arsenic,  sulphur,  powdered  flowers 
of  lesser  spearwort,  and  stinking  chamomile,  levigated  together 
and  formed  into  a paste  with  white  of  egg. 

Elder  Flower  Ointment . — X^ard,  twenty-five  pounds;  prepared 
mutton  suet,  five  pounds;  melt  in  an  earthen  vessel;  add  elder 
flower  water,  three  gallons.  Agitate  for  half  an  hour,  and  set  it 
aside:  the  next  day  gently  pour  off  the  water,  remelt  the  oint- 
ment, add  benzoic  acid  three  drachms;  otto  of  roses,  twenty 
drops;  essence  of  bergamot  and  oil  of  rosemary,  of  each,  thirty 
drops;  again  agitate  well,  let  it  settle  for  a few  minutes,  and  pour 
off  the  clear  into  pets. 

Eruption  Ointment , for  Frosted  Feet  &c. — Chrome  yellow  and 
hog’s  lard. 

Foot  Ointment  (for  all  domestic  animals.  )—Equal  parts  of  tar, 
lard  and  resin,  melted  together. 

Golden  Ointment — Orpiment,  mixed  with  lard  to  the  consis- 
tence of  an  ointment. 

Pile  Ointment. — Powdered  nutgall,  two  drachms;  camphor,  one 
drachm;  melted  wax,  one  ounce;  tincture  of  opium,  two  drachms. 
Mix. 

Ointment. — Take  equal  parts  of  yellow  root  or  gold  thread  and 
common  elder  bark,  and  simmer  them  in  hog’s  lard.  No 
family  should  be  without  this  ointment.  It  is  good  for  chapped 
hands,  chilblains,  burns,  scalds,  sore  nipples  and  lips. 

Swaim’s  Vermifuge.— Wormseed,  two  ounces ; valerian,  rhu- 
barb, pink-root,  white  agaric,  of  each,  one  and  a half  ounces; 


t8 


BOOK  OF  KNOWLEDGE. 


boil  in  sufficient  water  to  yield  three  quarts  of  decoction,  ano 
add  it  to  thirty  drops  of  oil  of  tansy,  and  forty-five  drops  of  oil 
of  cloves,  dissolved  in  a quart  of  rectified  spirits.  Dose,  one  tea* 
spoonful  at  night. 

For  Tetter , Ringworm  and  Scald  Head. — One  pound  simple  cerate; 
sulphuric  acid,  one  quarter  pound;  mix  together,  and  ready  fot 
use. 

Tincture  for  Wounas. — Digest  flowers  of  St.  Johnswart,  one 
handful,  in  half  a pint  of  rectified  spirits,  then  express  the  liquor 
and  dissolve  in  it  myrrh,  aloes  and  dragon’s  blood,  of  each  one 
drachm,  with  Canada  balsam,  half  an  ounce. 

Tonic. — The  following  is  the  tonic  used  by  reformed  drunkards 
to  restore  the  vigor  of  the  stomach.  Take  of  gentian  root,  half 
an  ounce;  valerian  root,  one  drachm;  best  rhubarb  root,  two 
drachms;  bitter  orange  peel,  three  drachms;  cardamon  seeds, 
half  an  ounce,  and  cinnamon  bark,  one  drachm.  Having  bruised 
all  the  above  together  in  a mortar  (the  druggist  will  do  it  if  re- 
quested), pour  upon  it  one  and  a half  pints  of  boiling  water  and 
cover  up  close;  let  it  stand  till  cold;  strain,  bottle  and  cork 
securely;  keep  in  a dark  place.  Two  tablespoonfuls  may  be 
taken  every  hour  before  meals,  and  half  that  quantity  whenever 
the  patient  feels  that  distressing  sickness  and  prostration  so 
generally  present  for  some  time  after  alcoholic  stimulants  have 
been  abandoned. 

Whooping  Cough. — Mix  a quarter  of  a pound  of  ground  elcam- 
pane  root  in  half  a pint  of  strained  honey  and  half  a pint  of 
water.  Put  them  in  a glazed  earthen  pot,  and  place  it  in  a stone 
oven,  with  half  the  heat  required  to  bake  bread.  Let  it  bake 
until  about  the  consistency  of  strained  honey,  and  take  it  out. 
Administer  in  doses  of  a teaspooful  before  each  meal,  to  a child; 
if  an  adult,  double  the  dose. 

Wild  Cherry  Bitters. — Boil  a pound  of  wild  cherry  bark  in  a 
quart  of  water  till  reduced  to  a pint.  Sweeten  and  add  a little 
rum  to  preserve,  or,  if  to  be  used  immediately,  omit  the  rum. 
Dose,  a wineglassful  three  times  a day,  on  an  empty  stomach. 

A Certain  Cure  for  Drunkenness, — Sulphate  of  iron,  5 grains; 
magnesia,  10  grains;  peppermint  water,  11  drachms;  spirits  of 
nutmeg,  1 drachm : twice  a day.  This  preparation  acts  as  a 


BOOK  OF  KNOWLEDGE. 


*9 


tonic  and  stimulant,  and  so  partially  supplies  the  place  of  the 
accustomed  liquor,  and  prevents  that  absolute  physical  and 
moral  prostration  that  follows  that  sudden  breaking  off  from  the 
use  of  stimulating  drinks. 


MANUFACTURERS*  DEPARTMENT. 

Indelible  Ink  for  Marking  Clothing.— Nitrate  of  silver,  5 scruples; 
gum  arabic,  2 drachms;  sap  green,  1 scruple;  distilled  water,  1 
ounce;  mix  together.  Before  writing  on  the  article  to  be  marked; 
apply  a little  of  the  following;  carbonate  of  soda,  one-half  ounce, 
distilled  water,  four  ounces;  let  this  last,  which  is  the  mordant, 
get  dry;  then  with  a quill  pen,  write  what  you  require. 

Imitation  Gold. — 16  parts  platina;  7 parts  copper;  1 part  zinc, 
put  in  a covered  crucible,  with  powdered  charcoal,  and  melt  to- 
gether till  the  whole  forms  one  mass  and  are  thoroughly  incor- 
porated together.  Or  take  4 oz.  platina,  3 oz.  silver,  1 oz.  copper. 

Imitation  Silver , — 11  oz.  refined  nickel;  2 oz.  metalic  bismuth. 
Melt  the  compositions  together  three  times,  and  pour  them  out 
in  lye.  The  third  time,  when  melting,  add  2 oz.  pure  silver. 
Or  take  % oz.  copper;  1 oz.  bismuth;  2 oz.  saltpeter;  2 oz.  com- 
mon salt,  1 cz.  arsenic;  1 oz.  potash;  2 oz.  brass,  and  3 oz.  pure 
silver.  Melt  all  together  in  a crucible. 

Recipe  for  Making  Artificial  Honey. — To  10  pounds  sugar  add  3 
pounds  water;  40  grains  cream  tartar;  10  drops  essence  pepper- 
mint; and  3 pounds  strained  honey.  First  dissolve  the  sugar  in 
water  and  take  off  the  scum;  then  dissolve  the  cream  of  tartar  in 
a little  warm  water  which  you  will  add  with  some  little  stirring; 
then  add  the  honey;  heat  to  a boiling  point,  and  stir  fora  few 
minutes. 

Vinegar . — Take  forty  gallons  of  soft  water,  six  quarts  of  cheap 
molasses,  and  six  pounds  of  acetic  acid;  put  them  into  a barrel 
(an  old  vinegar  barrel  is  best),  and  let  them  stand  from  three  to 
ten  weeks,  stirring  occasionally.  Add  a little  “mother”  of  old 
vinegar  if  convenient.  Age  improves  it. 

Soft  Soap. — Dissolve  fifteen  pounds  ©f  common  cheap  hard 
soap  in  fifteen  gallons  of  hot  water,  and  let  it  cool.  Then  dissolve 
fifteen  pounds  of  sal  soda  m fifteen  gallons  of  bot  water*  add 


70 


BOOK  OF  KNOWLEDGE. 


si*  pounds  of  unslaked  lime,  and  boil  twenty  minutes.  Let  ft 
cool  and  settle,  and  then  pour  off  the  clear  liquor  very  carefully 
and  mix  it  with  the  soap  solution.  It  improves  it  very  much  to 
add  one  quart  of  alcohol  after  mixing  the  two  solutions.  Smaller 
quantities  can  be  made  in  the  same  proportions.  If  too  strong, 
add  water  to  suit. 

Babbit’s  Premium  Soap, — 5 gallons  strong  lye;  5 gallons  water; 
5 lbs.  tallow;  1 lb.  potash;  2 lbs.  sal  soda;  lb.  rosin;  1 pint 
salt;  1 pint  washing  fluid.  Let  the  water  boil;  then  put  in  the 
articles,  and  boil  half  an  hour.  Stir  it  well  while  boiling,  and 
then  run  into  moulds.  It  will  be  ready  for  use  as  soon  as  cold 
The  above  preparations  are  for  100  pounds  of  soap. 

Imitation  of  the  Ruby  Strass,  eight  parts;  oxide  of  manganese, 
two  parts;  mix  and  fuse  same  as  topaz. 

Imitation  Emerald. — Strass,  five  hundred  parts;  glass  of  anti- 
mony, twenty  parts;  oxide  of  cobalt,  three  parts;  fuse  with  care 
for  twenty- four  hours,  then  cool  slowly. 

Imitation  Sapphire. — Oxide  of  cobalt,  one  part;  strass,  eight 
parts.  Fuse  carefully  for  thirty-six  hours. 

Paste  Resembling  the  Diamond. — Take  white  sand,  nine  hundred 
parts;  red  lead,  six  hundred  parts;  pearl-ash  four  hundred  and 
fifty  parts;  nitre,  three  hundred  parts;  arsenic,  fifty  parts;  man- 
ganese, half  a part.  To  make  it  harder,  use  less  lead,  and  if  it 
should  have  a yellow  tint,  add  a little  more  manganese. 

Imitation  Topaz. —Strass,  five  hundred  parts ; glass  of  anti- 
mony, twenty-one  parts;  purple  of  cassius,  half  a part;  fuse  fot 
twenty-fore  hours,  and  cool  slowly. 

Celebrated  Recipe  for  Silver  Wash.—  One  ounce  of  nitric  acid, 
one  ten-cent  piece,  and  one  ounce  of  quick  silver.  Put  in  a* 
open  glass  vessel,  and  let  it  stand  until  dissolved;  then  add  on* 
pint  of  water,  and  it  is  ready  for  use.  Make  it  into  a powder  by 
adding  whiting,  and  it  may  be  used  on  brass,  copper,  German 
silver,  ect. 

Cement  for  Aquaria . — Many  persons  have  attempted  to  make 
aquariums,  but  have  failed  on  account  of  the  extreme  difficulty 
in  making  the  tank  resist  the  action  of  water  for  any  length  of 
time.  Below  is  a recipe  for  a cement  that  can  be  relied  upon; 
it  is  perfectly  free  from  anything  that  injures  the  animak  or 


BOOK  OF  KNOWLEDGE. 


21 

plants;  it  sticks  to  glass,  metal,  wood,  stone,  etc.,  and  hardens 
underwater.  A hundred  different  experiments  with  cement 
have  been  tried,  but  there  is  nothing  like  it.  It  is  the  same  as 
that  used  in  constructing  the  tanks  used  in  the  Zoological  Gar- 
dens, London,  and  is  almost  unknown  in  this  country.  One 
part,  by  measure,  say  a gill,  of  litharge;  one  gill  of  plaster  of 
Paris;  one  gill  of  dry,  white  sand;  one-third  of  a gill  of  finely- 
powdered  resin.  Sift  and  keep  corked  tight  until  required  for 
use,  when  it  is  to  be  made  into  a putty  by  mixing  in  boiled  oil 
(linseed)  with  a little  patent  dryer  added.  Never  use  it  after  it 
has  been  mixed  (that  is,  with  the  oil)  over  fifteen  hours.  This 
cement  can  be  used  for  marine  as  well  as  fresh  water  aquaria, 
as  it  resists  the  action  of  salt  water.  The  tank  can  be  used 
immediately,  but  it  is  best  to  give  it  three  or  four  hours  to  dry. 

Cement  for  Attaching  Metal  to  Glass. — Take  two  ounces  of  a 
thick  solution  of  glue,  and  mix  it  with  one  ounce  of  linseed-oil 
varnish,  and  half  an  ounce  of  pure  turpentine;  the  whole  are 
then  boiled  together  in  a close  vessel.  Tho  two  bodies  should 
be  clamped  and  held  together  for  about  two  days  after  they  are 
united,  to  allow  the  cement  to  become  dry.  The  clamps  may 
then  be  removed. 

Cement  for  Mending  Broken  China. — Stir  plaster  of  Paris  into  a 
thick  solution  of  gum  arabic,  till  it  becomes  a viscous  paste. 
Apply  it  with  a brush  to  the  fractured  edges,  and  draw  the  parts 
closely  together. 

Cement  for  Mending  Steam  Boilers. — Mix  two  parts  of  finely 
powdered  litharge  with  one  part  of  very  fine  sand,  and  one  part 
of  quicklime  which  has  been  allowed  to  slack  spontaneously  by 
exposure  to  the  air.  This  mixture  may  be  kept  for  any  length 
of  time  without  injury.  In  using  it  a portion  is  mixed  into  paste 
with  linseed  oil,  or,  still  better,  boiled  linseed  oil.  In  this  state 
it  must  be  quickly  applied,  as  it  soon  becomes  hard. 

Cheap  Galvanic  Battery. — Take  a cylindrical  vessel,  and  put  an- 
other of  porous  porcelain  inside  of  it;  fill  the  vessel  with  diluted 
sulphuric  acid,  and  the  space  between  the  two  with  sulphate  o( 
copper  (if  you  require  to  plate  the  article  with  copper);  if  not,  a 
solution  of  the  salt  of  gold,  silver,  etc.,  according  to  that  which 
you  wish  it  to  be;  put  a slip  of  zinc  in  the  sulphuric  acid,  and 
attach  a copper  wire  to  it,  and  the  other  end  to  the  metal  or 


22 


BOOK  OF  knowledge;. 


other  article  you  wish  to  plate,  and  immerse  that  in  the  other 
solution.  Your  battery  is  now  complete.  If  you  want  the  cop- 
per to  be  very  thick,  you  must  put  a few  solid  crystals  of  copper 
in  the  solution;  where  you  do  not  want  it  to  come  in  contact, 
you  must  touch  it  with  a little  grease;  if  you  want  to  take  the 
copper  off  the  article,  you  must  do  it  over  with  a slight  varnish. 

Cheap  White  House  Paint — Take  skim  milk,  two  quarts,  eight 
ounces  fresh  slaked  lime,  six  ounces  linseed  oil,  two  ounces 
white  Burgundy  pitch,  three  pounds  Spanish  white.  Slake  the 
lime  in  water,  expose  it  to  the  air,  and  mix  in  about  one-quarter 
of  the  milk;  the  oil,  in  which  the  pitch  is  previously  dissolved 
to  be  added,  a little  at  a time;  then  the  rest  of  the  milk,  and 
afterwards  the  Spanish  white.  This  quantity  is  sufficient  for 
thirty  square  yards,  two  coats,  and  costs  but  a few  cents.  If  the 
other  colors  are  wanted,  use,  instead  of  Spanish  white,  other 
coloring  matter. 

Composition  for  House-Roofs. — Take  one  measure  of  fine  sand, 
two  of  sifted  wood-ashes,  and  three  of  lime,  ground  up  with  oil. 
Mix  thoroughly,  and  lay  on  with  a painter’s  brush,  first  a thin 
coat  and  then  a thick  one.  This  composition  is  not  only  cheap, 
but  it  strongly  resists  fire. 

Diamond  Cement. — Isinglass,  one  ounce;  distilled  vinegar,  five 
and  a half  ounces;  spirits  of  wine,  two  ounces;  gum  ammoniacum, 
half  an  ounce,  gum  mastic,  half  an  ounce.  Mix  well. 

French  Polish. — To  one  pint  of  spirits  of  wine,  add  a quarter  of 
an  ounce  of  gum  copal,  quarter  of  an  ounce  of  gum  arabic,  and 
one  ounce  of  shellac.  Let  the  gums  be  well  bruised,  and  sifted 
through  a piece  of  muslin.  Put  the  spirits  and  the  gums  to- 
gether in  a vessel  that  can  be  closely  corked;  place  them  near  a 
warm  stove,  and  frequently  shake  them;  in  two  or  three  days 
they  will  be  dissolved;  strain  the  mixture  through  a piece  of 
muslin,  and  keep  it  tightly  corked  for  use. 

Furniture  Oil  for  Polishing  and  Straining  Mahogany. — Take  of 
linseed  oil,  one  gallon;  alkanet  root,  three  ounces;  rose  pink,  one 
ounce.  Boil  them  together  ten  minutes,  and  strain  so  that  the 
oil  will  be  quite  clear.  The  furniture  should  be  well  rubbed  with 
it  every  day  until  the  polish  is  brought  up,  which  will  be  more 
durable  than  any  other. 

Furniture  Polish.  -Take  equal  parts  of  sweet  oil  and  vinegar, 


BOOK  OF  KNOWLEDGE. 


mix.  add  a pint  of  gum  arabic,  finely  powdered.  This  will  make 
furniture  look  almost  as  good  as  new,  and  can  be  easily  applied, 
as  it  requires  no  rubbing.  The  bottle  should  be  shaken,  and 
the  polish  poured  on  a rag  and  applied  to  the  furniture. 

Glue  for  ready  Use. — To  any  quantity  of  glue  use  common 
whiskey  instead  of  water.  Put  both  together  in  a bottle,  cork 
tight,  and  set  it  away  for  three  or  four  days,  when  it  will  be  fit 
for  use  without  the  application  of  heat. 

A Quart  of  Ink  for  a Dime. — Buy  extract  of  logwood,  which  may 
be  had  at  three  cents  an  ounce,  or  cheaper  by  the  quantity.  Buy 
also,  for  three  cents,  an  ounce  of  bi-chromate  of  potash . Do  not 
make  a mistake,  and  get  the  simple  chromate  of  potash.  The 
former  is  orange  red,  and  the  latter  clear  yellow.  Now,  take 
half  an  ounce  of  extract  of  logwood  and  ten  grains  of  bi-chro- 
mate of  potash,  and  dissolve  them  in  a quart  of  hot  rain  water. 
When  cold,  pour  it  into  a glass  bottle,  and  leave  it  uncorked  for 
a week  or  two.  Exposure  to  the  air  is  indispensable.  The  ink 
is  then  made,  and  has  cost  five  to  ten  minutes*  labor,  and  about 
three  cents,  besides  the  bottle.  The  ink  is  at  first  an  intense 
steel  blue,  but  becomes  quite  black. 

An  Excellent  Substitute  for  Ink. — Put  a couple  of  iron  nails  into 
a teaspoonful  of  vinegar.  In  half  an  hour  pour  in  a tablespoon- 
ful of  strong  tea,  and  then  you  will  have  ink  enough  for  a while. 

Inky  First-Rate  Black.— Take  twelve  pounds  of  bruised  galls, 
five  pounds  of  gum  Senegal,  five  pounds  of  green  sulphate  of 
iron,  and  twelve  gallons  of  rain  water.  Boil  the  galls  with  nine 
gallons  of  water  for  three  hours,  adding  fresh  water  to  replace 
what  is  lost  by  evaporation.  Let  the  decoction  settle,  and  draw 
off  the  clear  liquor;  add  to  it  a strained  solution  of  the  gum;  dis- 
solve also  the  sulphate  of  iron  separately,  and  mix  the  whole. 

Another. — Galls,  three  pounds;  sulphate  of  iron,  one  pound; 
logwood,  half  a pound;  gum  half  a pound;  ale,  four  gallons. 
Let  it  stand  in  loosely  corked  bottles  in  a warm  place  fora  week 
or  two,  shaking  it  daily. 

Ink.  Blue. — Chinese  blue,  three  ounces;  oxalic  acid,  (pure,) 
three-quarters  of  an  ounce;  gum  arabic,  powdered,  one  ounce; 
distilled  water,  six  pints.  Mix. 
hdt*  Easily  Made.— The  soluble  indigo  of  commerce  makes 


*4 


BOOK  OF  KNOWLEDGE. 


a good  blue  ink  when  slightly  diluted  with  hot  water.  It  is  in- 
corrosive for  steel  pens,  and  flows  freely. 

Ink,  Cheap  Black. — Extract  of  logwood,  two  ounces;  sulphate  of 
potash,  quarter  of  an  ounce;  boiling  water,  one  gallon.  Mix. 
This  is  as  excellent  ink,  and  can  be  made  at  a cost  not  exceeding 
fifteen  cents  a gallon.  v 

Ink ; Cheap  Printing. — Take  equal  parts  of  lampblack  (and  oil; 
mix  and  keep  on  the  fire  till  reduced  to  the  right  consistency. 
This  is  a good  ink  for  common  purposes  and  is  very  cheap.  We 
have  used  it  extensively  ourselves. 

Ink,  Copying. — Dissolve  half  an  ounce  of  gum  and  twenty  grains 
of  Spanish  licorice  in  thirteen  drachms  of  water,  and  add  one 
drachm  of  lamp-black,  previously  mixed  with  a teaspoonful  of 
sherry. 

Another. —Common  black  ink,  three  parts;  sugar  candy,  one 
part. 

Ink,  Indelible  ^ To  four  drachms  of  lunar  caustic,  in  four  ounces 
of  water,  add  60  drops  of  nutgalls,  made  strong  by  being  pulver- 
ized and  steeped  in  soft  water.  The  mordant,  which  is  to  be 
applied  to  the  cloth  before  writing,  is  composed  of  one  ounce  of 
pearlash,  dissolved  in  four  ounces  of  water,  with  a little  gum 
arabic  dissolved  in  it.  Wet  the  spot  with  this;  dry  and  iron  the 
cloth;  then  write. 

2»  Nitrate  of  silver,  five  scruples;  gum  arabic,  two  drachms; 
sap  green,  one  scruple;  distilled  water,  one  ounce.  Mix  together. 
Before  writing  on  the  article  to  be  marked,  apply  a little  of  the 
following:  carbonate  of  soda,  half  an  ounce;  distilled  water,  four 
ounces;  let  this  last,  which  is  the  mordant,  get  dry;  then  with  a 
quill,  write  what  you  require. 

Ink,  Indelible  Marking.— One  and  a half  drachms  of  nitrate  of 
silver,  one  ounce  of  distilled  water,  half  an  ounce  of  strong 
mucilage  of  gum  arabic,  three-quarters  of  a drachm  of  liquid 
ammonia.  Mix  the  above  in  a clean  glass  bottle,  cork  tightly, 
and  keep  in  a dark  place  till  disso1  ved,  and  ever  afterwards. 
Directions  for  use;  Shake  the  bottle,  then  dip  a clean  quill  in 
\he  ink,  and  write  or  draw  what  you  require  on  the  article;  im- 
mediately hold  it  close  to  the  fire  (without  scorching,)  or  pass  a 
hot  iron  over  it,  and  it  will  become  a deep  and  indelible  black, 
^destructible  by  either  time  or  acid*  of  any  description 


BOOK  OF  KNOWLEDGE. 


25 

Ink,  Indestructible. — On  many  occasions  it  is  of  importance  to 
employ  an  ink  indestructable  by  any  process,  that  will  not 
equally  destroy  the  material  on  which  it  is  applied.  For  black 
ink,  twenty-five  grains  of  copal,  in  powder,  are  to  be  dissolved 
in  two  hundred  grains  of  oil  of  lavender,  by  the  assistance  of  a 
gentle  heat,  and  are  then  to  be  mixed  with  two  and  a half  grains 
of  lamp-black  and  half  a grain  of  indigo.  This  ink  is  particu- 
larly useful  for  labelling  phials,  etc.,  containing  chemical 
substances  of  a corrosive  nature. 

Ink,  for  Marking  Linen  with  Type. — Dissolve  one  part  of  asplial- 
tum  in  four  parts  of  oil  of  turpentine,  and  lamp-black  or  black- 
lead,  in  fine  powder,  in  sufficient  quantity  to  render  of  proper 
consistency  to  print  with  type. 

Ink  Powder  for  Immediate  Use. — Reduce  to  powder  ten  ounces 
of  gall-nuts,  three  ounces  of  green  copperas,  two  ounces  each  of 
powdered  alum  and  gum  arabic  put,  |a  little  of  this  mixture  into 
white  wine,  and  it  will  be  fit  for  immediate  use. 

Ink  Stains. — The  moment  the  ink  is  spilled,  take  a little  milk, 
and  saturate  the  stain,  soak  it  up  with  a rag,  and  apply  a little 
more  milk,  rubbing  it  well  in.  In  a few  minutes  the  ink  will  be 
completely  removed. 

* Red  Ink. — -Take  of  the  raspings  of  Brazil  wood,  quarter  of  a 
pound,  and  infuse  them  two  or  three  days  in  colorless  vinegar. 
Boil  the  infusion  one  hour  and  a half  over  a gentle  fire,  and  after- 
ward filter  it  while  hot,  through  paper  laid  in  an  earthenware 
cullender.  Put  it  again  over  the  fire,  and  dissolve  in  it  first 
half  an  ounce  of  gum  arabic,  and  afterward  of  alum  and  white 
sugar  each  half  an  ounce.  Care  should  be  taken  that  the  Brazil 
wood  be  not  adulterated  with  the  Brazilettoor  Campeachy  wood. 

Resin-oil  //?£.— Melt  together  thirteen  ounces  of  resin,  one 
pound  of  resin-oil,  and  one  and  a half  ounces  of  soft  soap.  When 
cold,  add  lamp-black. 

Runge’s  Black  Writing  Fluid. — Boil  twenty -two  pounds  of  log- 
wood in  enough  water  to  yield  fourteen  gallons  of  decoction.  To 
each  one  thousand  parts  add  one  part  of  yellow  chromate  of 
potash.  Stir  the  mixture. 

Sympathetic  Invisible  Ink. — Sulphuric  acid,  one  part;  water,  ten 
parts;  mix  together  and  write  with  a quill  pen,  which  writing 

oan  be  read  only  after  heating  it* 


26 


BOOK  OF  KNOWLEDGE. 


Sympathetic  or  Secret  inks. — Mix  equal  quantities  of  sulphate 
of  copper  and  sal  ammoniac,  and  dissolve  in  water.  Writing 
done  with  this  ink  is  invisible  until  the  paper  is  heated,  when 
it  turns  a yellow  color.  Lemon  juice,  milk,  juice  of  onions,  and 
some  other  liquids  become  black  when  the  writing  is  held  to 
the  fire. 

Transfer  Ink. — Mastic  in  tears,  four  ounces;  shellac,  six  ounces; 
Venice  turpentine,  half  an  ounce;  melt  together,  add  wax,  half 
a pound;  tallow,  three  ounces.  When  dissolved  further  add 
hard  tallow  soap  (in  shavings),  three  ounces;  and  when  the 
whole  is  combined,  add  lamp-black  two  ounces.  Mix  well,  cool 
a little,  and  then  pour  it  into  molds.  This  ink  is  rubbed  down 
with  a little  water  in  a cup  or  saucer,  in  the  same  way  as  water 
color  cakes.  In  winter,  the  operation  should  be  performed  near 
the  fire. 

Indian  Glues , — Take  one  pound  of  the  best  glue,  the  stronger 
the  beter,  boil  it  and  strain  it  very  clear;  boil  also  four  ounces 
of  isinglass;  put  the  mixture  into  a double  glue  pot,  add  half  a 
pound  of  brown  sugar,  and  boil  the  whole  until  it  gets  thick; 
then  pour  it  into  thin  plates  or  molds,  and  when  cold  you  may 
cut  and  dry  them  in  small  pieces  for  the  pocket.  The  glue  is 
used  by  merely  holding  it  over  steam,  or  wetting  it  with  the 
mouth.  This  is  a most  useful  and  convenient  article,  being 
much  stronger  than  common  glue.  It  is  sold  under  the  name 
of  Indian  glue,  but  is  much  less  expensive  in  making,  and  is 
applicable  to  all  kinds  of  small  fractures,  etc. ; answers  well  on 
the  hardest  woods,  and  cements,  china,  etc.,  though,  of  course,  it 
will  not  resist  the  action  of  hot  water.  For  parchment  and 
paper,  in  lieu  of  gum  or  paste,  it  will  be  found  equally  con- 
venient. 

Japanese  Cement. — Intimately  mix  the  best  powdered  rice  with 
a little  cold  water,  then  gradually  add  boiling  water  until  a 
proper  consistence  is  acquired,  being  particularly  careful  to  keep 
it  well  stirred  all  the  time  ; lastly,  it  must  be  boiled  for  one  min- 
ute in  a clean  saucepan  or  earthern  pipkin.  This  glue  is  beauti- 
fully white  and  almost  transparent,  for  which  reason  it  is  well 
adapted  for  fancy  paper  work,  which  requires  a strong  and  col- 
orless cement. 

Liquid  Blacking . — Mix  a quarter  of  a pound  of  ivory-black,  six 


BOOK  OF  KNOWLEDGE. 


27 


^ills  of  vinegar,  a tablespoon  fill  of  sweet  oil,  and  two  large 
spoonfuls  of  molasses.  Stir  the  whole  well  together,  and  it  will 
then  be  fit  for  use. 

Liquid  Glue. — Dissolve  one  part  of  powdered  alum,  one  hundred 
and  twenty  parts  of  water;  add  one  hundred  and  twenty  parts  of 
glue,  ten  of  acetic  acid,  and  forty  of  alcohol,  and  digest.  Pre- 
pared glue  is  made  by  dissolving  common  glue  in  warm  water, 
and  then  adding  acetic  acid  (strong  vinegar)  to  keep  it.  Dis- 
solve one  pound  cf  best  glue  in  one  and  a half  pints  of  water, 
and  add  one  pint  of  vinegar.  It  is  then  ready  for  use. 

Magic  Copying  Paper. — To  make  black  paper,  lamp-black 
mixed  with  cold  lard;  red  paper,  Venetian  red  mixed  with  lard; 
blue  paper,  Prussian  blue  mixed  with  lard;  green  paper,  Chrome 
green  mixed  with  lard.  The  above  ingredients  to  be  mixed  to 
the  consistency  of  thick  paste,  and  to  be  applied  to  the  paper 
with  a rag.  Then  take  a flannel  rag,  and  rub  until  all  color 
ceases  coming  off.  Cut  your  sheets  four  inches  wide  and  six 
inches  long;  put  four  sheets  together,  one  of  each  color,  and  sell 
for  twenty-five  cents  per  package.  The  first  cost  will  not  exceed 
three  cents. 

directions  for  writing  with  this  paper : Lay  down  your  paper 
upon  which  you  wish  to  write;  then  lay  on  the  copying  pamper, 
and  over  this  lay  any  scrap  of  paper  you  chose;  then  take  any 
hard  pointed  substance  and  write  as  you  would  with  a pen. 

Mahogany  Stain. — Break  two  ounces  of  dragon’s  blood  in  pieces, 
and  put  them  in  a quart  of  rectified  spirits  of  wine;  let  the  bottle 
stand  in  a warm  place,  and  shake  it  frequently.  When  dissolved, 
it  is  fit  for  use,  and  will  render  common  wood  an  excellent  im- 
itation of  mahogany. 

Marine  Glue. — Dissolve  four  parts  of  india-rubber  in  thirty-four 
parts  of  coal  tar  naphtha,  aiding  the  solution  with  heat  and 
agitation.  The  solution  is  then  thick  as  cream,  and  it  should  be 
added  to  sixty-four  parts  of  powdered  shellac,  which  must  be 
heated  in  the  mixture  till  all  is  dissolved.  While  the  mixture  is 
hot  it  is  poured  on  plates  of  metal,  in  sheets  like  leather.  It  can 
be  kept  in  that  state,  and  when  it  is  required  to  be  used,  it  is  put 
into  a pot  and  heated  till  it  is  soft,  and  then  applied  with  a brush 
to  the  surfaces  to  be  joined.  Two  pieces  of  wood  joined  with 
this  cement  can  scarcely  be  sundered. 


28 


BOOK  OF  KNOWLEDGE. 


Parchment. — Paper  parchment  may  be  produced  by  immersing 
paper  in  a concentratic  solution  of  choloride  of  zinc. 

Silver  Plating  Fluid. — Dissolve  one  ounce  of  nitrate  of  silver  in 
crystal,  in  twelve  ounces  of  soft  water;  then  dissolve  in  the  water 
two  ounces  cyanuret  of  potash,  shake  the  whole  together,  and 
let  it  stand  till  it  becomes  clear.  Have  ready  some  half  ounce 
vials,  and  fill  half  full  of  Paris  white,  or  fine  whiting,  and  then 
fill  up  the  bottles  with  the  liquor  and  it  is  ready  for  use.  The 
whiting  does  not  increase  the  coating  power — it  only  helps  to 
clean  the  articles,  and  to  save  the  silver  fluid  by  half  filling  the 
bottle. 

Amalgam  of  Gold. — Place  one  part  of  gold  in  a small  iron  sauce- 
pan or  ladle,  perfectly  clean,  then  add  eight  parts  of  mercury, 
and  apply  a gentle  heat,  when  the  gold  will  dissolve;  agitate  the 
mixture  for  one  minute,  and  pour  it  out  on  a clean  plate  or  stone 
slab. 

For  gilding  brass,  copper,  etc.  The  metal  to  be  gilded  is  firs* 
rubbed  over  with  a solution  of  nitrate  of  mercury,  and  then  cov- 
ered over  with  a thin  film  of  the  amalgam.  On  heat  being  ap- 
plied the  mercury  volatilizes,  leaving  the  gold  behind. 

A much  less  proportion  of  gold  is  often  employed  than  the 
above,  where  a very  thin  and  cheap  gilding  is  required,  as  by 
increasing  the  quantity  of  the  mercury,  the  precious  metal  may 
be  extended  over  a much  larger  surface.  A similar  amalgam 
prepared  with  silver  is  used  for  silvering. 

Amalgam  for  Mirrors, — Lead  and  tin,  each  one  ounce;  bismuth, 
two  ounces;  mercury,  four  ounces;  melt  as  before,  and  add  the 
mercury.  These  are  used  to  silver  mirrors,  glass  globes,  etc., 
by  warming  the  glass,  melting  the  amalgam,  and  applying  it. 

Annealing  Steel. — i.  For  a small  quantity.  Heat  the  steel  to  a 
cherry  red  in  a charcoal  fire,  then  bury  in  sawdust,  in  an  iron 
box,  covering  the  sawdust  with  ashes.  Let  stay  until  cold. — 
2.  For  a larger  quantity,  and  when  it  is  required  to  be  very  ‘ ‘soft.” 
Pack  the  steel  with  cast  iron  (lathe  or  plainer)  chips  in  an  iron 
box,  as  follows:  Having  at  least  ]/2  or  ^ inch  in  depth  of  chips 
in  the  bottom  of  box,  put  in  a layer  of  steel,  then  more  chips  to 
fill  spaces  between  the  steel,  and  also  the  ]/2  or  ^ inch  space  be- 
tween the  sides  of  box  and  steel,  then  more  steel;  and  lastly,  at 
least  i inch  in  depth  of  chips,  well  rammed  down  on  top  of  steel. 


BOOK  OB  KNOWLEDGE. 


29 


Heat  to  and  keep  at  a red  heat  for  from  two  to  four  hours.  Do 
not  disturb  the  box  until  cold. 

To  make  Bell  Metal. — 1.  Melt  together  under  powdered  char- 
coal, 100  parts  of  pure  copper,  with  20  parts  of  tin,  and  unite 
the  two  metals  by  frequently  stirring  the  mass.  Product  very 
fine. — 2.  Copper  3 parts;  tin  1 part;  as  above.  Some  of  the  finest 
church  bells  in  the  world  have  this  composition. — 3.  Copper  2 
parts;  tin  1 part;  as  above. — 4.  Copper  72  parts;  tin  26^  parts; 
iron  1 parts.  The  bells  of  small  clocks  or  pendules  are  made 
of  this  alloy  In  Paris. 

Brass  to  Make.  1.  Fine  Brass. — 2 parts  of  copper  to  1 part  of 
zinc.  This  is  nearly  one  equivalent  each  of  copper  and  zinc,  if 
the  equivalent  of  the  former  metal  be  taken  at  63-2;  or  2 equi- 
valents of  copper  to  1 equivalent  of  zinc,  if  it  be  taken  with 
Liebig  and  Berzelius,  at  31-6. 

2.  Copper  4 parts;  zinc,  1 part.  An  excellent  and  very  useful 
brass. 

Cleansing  Solution  for  Brass. — Put  together  two  ounces  sul. 
phuric  acid,  an  ounce  and  a half  nitric  acid,  one  drachm  salt- 
petre and  two  ounces  rain  water.  Let  stand  for  a few  hours, 
and  apply  by  passing  the  article  in  and  out  quickly,  and  then 
washing  off  thoroughly  with  clean  rain  water.  Old  discolored 
brass  chains  treated  in  this  way  will  look  equally  as  well  as 
when  new.  The  usual  method  of  drying  is  in  sawdust. 

To  Cover  Brass  with  beautiful  Lustre  Colors. — One  ounce  of 
cream  of  tartar  is  dissolved  in  one  quart  of  hot  water,  to  which 
is  added  half  an  ounce  of  tin  Salt  (protochloride  of  tin)  dissolved 
in  four  ounces  of  cold  water.  The  whole  is  then  heated  to  boil- 
ing, the  clear  solution  decanted  from  a trifling  precipitate,  and 
poured  under  continual  stirring  into  a solution  of  three  ounces 
hyposulphite  of  soda  in  one-half  a pint  of  water,  whereupon  it  is 
again  heated  to  boiling,  and  filtered  from  the  separated  sulphur. 
This  solution  produces  on  brass  the  various  luster-colors,  de- 
pending on  the  length  of  time  during  which  the  articles  are  al- 
lowed to  stay  in  it.  The  colors  at  first  will  be  light  to  dark  gold 
yellow,  passing  through  all  the  tints  of  red  to  an  irrideseent 
brown.  A similar  series  of  colors  is  produced  by  sulphide  of 
copper  and  lead,  which,  however,  are  not  remarkable  for  their 
stability;  whether  this  defect  will  be  obviated  by  the  use  of  the 
tin  solution,  experience  and  time  alone  can  show. 


30 


BOOK  OF  KNOWLEDGE. 


Bronzing  Gun-Barre/s. — The  so-called  butter  of  zinc  used  old 
for  bronzing  gun -barrels  is  made  by  dissolving  zinc  in  hydro, 
chloric  acid  till  no  more  free  acid  is  left;  which  is  secured  by 
placing  zinc  in  the  acid  until  it  ceases  to  be  dissolved.  The 
liquid  is  then  evaporated  until  a drop  taken  out  and  placed  on 
a piece  ©f  glass  solidifies  in  cooling,  when  it  is  mixed  with  two 
parts  of  olive-oil  for  every  three  parts  of  the  liquid.  The  barrels 
must  be  cleansed  and  warmed  before  applying  the  so-called  but. 
ter,  which  put  on  with  a piece  of  linen  rag. 

Bronzing  Fluid. — For  brown;  Iron  filings,  or  scales,  I lb.; 
arsenic,  i oz. . hydrochloric  acid,  i lb. ; metallic  zinc,  i oz.  Th$ 
article  to  be  bronzed  is  to  be  dipped  in  this  solution  till  the  de* 
sired  effect  is  produced. 

Bronze , Green. — Acetic  acid,  diluted,  4 pounds;  green  verditer, 
2 ounces;  muriate  of  ammonia,  1 ounce;  common  salt,  2 ounces; 
alum  yi  ounce;  French  berries,  Y*  pound;  boil  them  togethei 
till  the  berries  have  yielded  their  color,  and  strain.  Olive  bronze, 
for  brass  or  copper. — Nitric  acid,  1 ounce;  hydrochloric  acid,  a 
ounces;  titanium  or  palladium,  as  much  as  will  dissolve,  and 
add  three  pints  of  distilled  water. 

To  Soften  Cast-Iron,  for  Drilling. — Heat  to  a cherry  red,  having 
it  lie  level  in  the  fire,  then  with  a pair  of  cold  tongs  put  on  a 
piece  of  brimstone,  a little  less  in  size  than  you  wish  the  hole  to 
be  when  drilled,  and  it  softens  entirely  through  the  piece;  let  it 
lie  in  the  fire  until  a little  cool,  when  it  is  ready  to  drill. 

To  Weld  Cast-Iron. — Take  of  good  clear  white  sand,  three  parts; 
refined  solton,  one  part;  fosterine,  one  part;  rock  salt,  one  part ; 
mix  all  together.  Take  two  pieces  of  cast-iron,  heat  them  in  a 
moderate  charcoal-fire,  occasionally  taking  them  out  while  heat, 
ing,  and  dipping  them  into  the  composition,  until  they  are  of  a 
proper  heat  to  weld,  then  at  once  lay  them  on  the  anvil,  and 
gently  hammer  them  together,  and,  if  done  carefully  by  one 
who  understands  welding  iron,  you  will  have  them  nicely  wel- 
ded together.  One  man  prefers  heating  the  metal,  then  cooling 
it  in  the  water  ©f  common  beans,  and  heat  it  again  for  welding. 

Case-Hardening. — The  operation  of  giving  a surface  ©f  steel  to 
pieces  of  iron,  by  which  they  are  rendered  capable  of  receiving 
great  external  hardness,  while  the  interior  portion  retains 


toughness  of  good  wrought  tfXM)*  IfOY  tools,  fire-irons,  fenders, 
keys,  etc.,  are  usually  case-hardened. 

1.  The  goods,  finished  in  every  respect  put  polishing,  are  put 
into  an  iron  box,  and  covered  with  animal  or  vegetable  charcoal, 
and  cemented  at  a red  heat,  for  a period  varying  with  the  size 
and  description  of  the  articles  operated  on. 

2.  Cow’s  horn  or  hoof  is  to  be  baked  or  thoroughly  dried,  and 
pulverized.  To  this  add  an  equal  quantity  of  bay  salt;  mix  them 
with  stale  chamber-lye,  or  white  wine  vinegar;  cover  the  iron 
with  this  mixture,  and  bed  it  in  the  same  in  loam,  or  inclose  it 
in  an  iron  box;  lay  it  then  on  the  hearth  of  the  forge  to  dry  and 
harden;  then  put  it  into  the  fire,  and  blow  till  the  lump  has  a 
blood-red  heat,  and  no  higher,  lest  the  mixture  be  burnt  too 
much.  Take  the  iron  out,  and  immerse  it  in  water  to  harden. 

' 3.  The  iron  previously  polished  and  finished,  is  to  be  heated 
to  a bright  red  and  rubbed  or  sprinkled  over  with  prussiate  of 
potash.  As  soon  as  the  prussiate  appears  to  be  decomposed  and 
dissipated,  plunge  the  article  into  cold  water. 

4.  Make  a paste  with  a concentrated  solution  of  prussiate  of 
potash  and  loam,  and  coat  the  iron  therewith;  then  expose  it  to 
a strong  red  heat,  and  when  it  has  fallen  to  a dull  red,  plunge 
the  whole  into  cold  water. 

To  recut  old  Files  and  Rasps. — Dissolve  4 ounces  of  saleratus  in 
1 quart  of  water,  and  boil  the  files  in  it  for  half  an  hour;  then 
remove,  wash,  and  dry  them.  Now  have  ready,  in  a glass  or 
stone  ware  vessel,  1 quart  of  rain  water,  into  which  you  have 
slowly  added  4 ounces  of  best  sulphuric  acid,  and  keep  the  pro- 
portions for  any  amount  used.  Immerse  the  files  in  this  pre- 
paration for  from  six  to  twelve  hours,  according  to  fineness  or 
coarseness  of  the  file;  then  remove,  wash  them  clean,  dry 
quickly,  and  put  a little  sweet  oil  on  them  to  cover  the  surface. 
If  the  files  are  coarse,  they  will  need  to  remain  in  about  twelve 
hours,  but  for  fine  files  six  to  eight  hours  is  sufficient.  This  plan 
is  applicable  to  blacksmiths’,  gunsmiths’,  tinners’,  coppersmiths* 
and  machinists’  files.  Copper  and  tin  workers  will  only  require 
a short  time  to  take  the  articles  out  of  their  files,  as  the  soft 
metals  with  which  they  become  filled  are  soon  dissolved.  Black- 
smiths* and  saw-mill  files  require  full  time.  Files  may  be  re-cut 
three  times  by  this  process.  The  liquid  may  be  used  at  different 


BOOK  OF  KNOWLEDGE. 


3* 

times  if  required.  Keep  away  from  children  as  it  is  poisonous. 

Twist  Browning  for  Gun-Barrets. — Take  spirits  of  nitre  X oz.: 
tincture  of  steel,  X oz. ; (if  the  tincture  of  steel  cannot  be  obtained, 
the  unmedicated  tincture  of  iron  may  be  used,  but  it  is  not  so 
good)  black  brimstone,  X oz.;  blue  vitriol  X oz.;  corrosive  sub- 
limate X oz-  i nitric  acid,  i dr.  or  60  drops;  copperas,  X oz*  > 
mix  with  iX  pints  of  rain  water,  keep  corked,  also,  as  the  other, 
and  the  process  of  applying  is  also  the  same. 

Gun  Meta/. — i.  Melt  together  1 12  pounds  of  Bristol  brass,  14 
pounds  of  spelter,  and  7 pounds  of  block  tin. — 2.  Melt  together 
9 parts  of  copper  and  1 part  of  tin;  the  above  compounds  are 
those  used  in  the  manufacture  of  small  and  great  brass  guns, 
swivels,  etc. 

Chinese  Method  of  Mending  Holes  in  Iron. — The  Chinese  mend 
holes  in  cast-iron  vessels  as  follows:  They  melt  a small  quantity 
of  iron  in  a crucible  the  size  of  a thimble,  and  pour  the  molten 
metal  on  a piece  of  felt  covered  with  wood-ashes.  This  is  pressed 
inside  the  vessel  against  the  hole,  and  as  it  exudes  on  the  other 
side  it  is  struck  by  a small  roll  of  felt  covered  with  ashes.  The 
new  iron  then  adheres  to  the  old. 

Common  Pewter, — Melt  in  a crucible  7 pounds  of  tin,  and  when 
fused  throw  in  1 pound  of  lead,  6 oz.  of  copper  and  2 oz.  of  zinc. 
This  combination  of  metal  will  form  an  alloy  of  great  durability 
and  tenacity;  also  of  considerable  lustre. 

Best  Pewter. — The  best  sort  of  pewter  consists  of  100  parts  of 
tin,  and  17  of  regulus  of  antimony. 

Hard  Pewter. — Melt  together  12  pounds  of  tin,  1 pound  of  re 
gulus  of  antimony,  and  4 ounces  of  copper. 

To  Mend  Broken  Saws. — Pure  silver  19  parts ; pure  copper  1 
part ; pure  brass  2 parts;  all  are  to  be  filed  into  powder  and 
intimately  mixed.  Place  the  saw  level  upon  the  anvil,  the 
broken  edges  in  close  contact,  and  hold  them  so;  now  put  a 
small  line  of  the  mixture  along  the  seam,  covering  it  wich  a large 
bulk  of  powdered  charcoal;  now  with  a spirit  lamp  and  a jeweler’s 
blow-pipe,  hold  the  cold-dust  in  place,  and  blow  sufficient  to 
j melt  the  solder  mixture;  then  with  a hammer  set  the  joint  smooth, 
if  not  already  so,  and  file  away  any  superfluous  solder;  and  yoo 
will  be  surprised  at  its  strength. 


book:  of  knowledge. 


& 

Solder,  to  Adhere  to  Brass  or  Copper .—  Prepare  a soldering  solu- 
tion in  this  way : Pour  a small  quantity  of  muriatic  acid  on  some 
zinc  filings,  so  as  to  completely  cover  the  zinc.  Let  it  stand 
about  an  hour,  and  then  pour  off  the  acid,  to  which  add  twice 
its  amount  of  water  By  first  wetting  the  brass  or  copper  with 
thfe  preparation,  the  solder  will  readily  adhere. 

Common  Solder . — Put  into  a crucible  2 lbs.  of  lead,  and  when 
melted  throw  in  1 pound  of  tin.  This  alloy  is  that  generally 
known  by  the  name  of  solder.  When  heated  by  a hot  iron  and 
applied  to  tinned  iron  with  powdered  resin,  it  acts  as  a cement  or 
solder. 

Tempering  Steel.— V or  tempering  many  kinds  of  tools,  the 
steel  is  first  hardened  by  heating  it  to  a cherry  red,  and  plung- 
ing it  into  cold  water.  Afterward  the  temper  is  drawn  by 
moderately  heating  the  steel  again.  Different  degrees  of  hard- 
ness are  required  for  different  purposes,  and  the  degree  of  heat 
for  each  of  these,  with  the  corresponding  color,  will  be  found  in 
the  annexed  table. 

Very  pale  straw  color,  430° — the  temper  required  for  lancets. 

A shade  of  darker  yellow,  450° — for  razors  and  surgical  instru- 
ments. 

Darker  straw-yellow,  470° — for  penknives. 

Still  darker  yellow,  490° — chisels  for  cutting  iron. 

A brown  yellow  500° — axes  and  plane-irons. 

Yellow,  slightly  tinged  with  purple,  °52o — table-knives  and 
watch-springs. 

Tempering  Liquid. — 1.  To  6 quarts  soft  water  put  in  corrosive 
sublimate,  1 oz. ; common  salt,  2 handfuls  ; when  dissolved  it  is 
ready  for  use.  The  first  gives  toughness  to  the  steel,  while  the 
latter  gives  the  hardness.  Be  careful  with  this  preparation,  as 
it  is  a dangerous  poison.— -2.  Salt,  x/2  tea-cup ; saltpetre,  oz. ; 

alum,  pulverized.  1 tea-spoon;  soft  water,  1 gallon ; never  heat 
over  a cherry  red,  nor  draw  any  temper. — 3.  Saltpetre,  sal-am- 
moniac, and  alum,  of  each  2 ounces;  salt,  il/2  pounds;  water,  3 
gallons  and  draw  no  temper. — 4.  Saltpetre  and  alum,  of  each  2 
ounces;  sal-ammoniac,  y2  ounce;  salt,  \ l/2  pouuds;  soft  water,  2 
gallons.  Heat  to  a cherry  red,  and  plunge  in,  drawing  no 
temper. 

Soyborry,  or  Myrtle  — Dissolve  two  and  a quarter  pounds 


M 


BOOK  OF  KNOWLEDGE* 


of  white  potash  in  five  quarts  of  water,  then  mix  it  with  ten  lbs. 
cf  myrtle  wax,  or  bayberry  tallow.  Boil  the  whole  over  a slow 
fire  till  it  turns  to  soap,  then  add  a teacup  of  cold  water;  let  it 
boil  ten  minutes  longer;  at  the  end  of  that  time  turn  it  into  tin 
molds  or  pans,  and  let  them  remain  a week  or  ten  days  to  dry; 
then  turn  them  out  of  the  molds.  If  you  wish  to  have  the  soap 
scented,  stir  into  it  an  essential  oil  that  has  an  agreeable  smell, 
just  before  you  turn  it  into  the  molds.  This  kind  of  soap  is  ex- 
cellent for  shaving,  and  for  chapped  hands;  it  is  also  good  for 
eruptions  on  the  face.  It  will  be  fit  for  use  in  the  course  of 
three  or  four  weeks  after  it  is  made,  but  it  is  better  for  being 
kept  ten  or  twelve  or  months. 

Chemical  Soap,  (for  taking  Oil,  Grease,  etc.,  from  Cloth.) — Take 
five  pounds  of  castile  soap,  cut  fine;  one  pint  alcohol;  one  pint 
soft  water;  two  ounces  aquafortis;  one  and  a half  ounces  lamp- 
black; two  ounces  of  saltpetre;  three  ounces  potash;  one  ounce 
of  camphor;  and  four  ounces  of  cinnamon,  in  powder.  First 
dissolve  the  soap,  potash  and  saltpetre,  by  boiling;  then  add  all 
the  other  articles, and  continue  to  stir  until  it  cools;  then  pour  in- 
to a box  and  let  it  stand  twenty- four  hours  and  cut  into  cakes. 

Cold  Soap. — Mix  twenty-six  pounds  of  melted  and  strained 
grease  with  four  pailfuls  of  ley  made  of  twenty  pounds  of  white 
potash.  Let  the  whole  stand  in  the  sun,  stirring  it  frequently. 
In  the  course  of  the  week,  fill  the  barrel  with  weak  ley. 

Genuine  Erasive  Soap. — Two  pounds  of  good  castile  soap;  half 
a pound  of  carbonate  of  potash;  dissolve  in  half  a pint  of  hot 
water.  Cut  the  soap  in  thin  slices,  and  boil  the  soap  with  the 
potash  until  it  is  thick  enough  to  mould  in  cakes;  also  add 
alcohol,  half  an  ounce;  camphor,  half  an  ounce;  hartshorn,  half 
an  ounce;  color  with  half  an  ounce  of  pulverized  charcoal. 

Hard  White  Soap. — To  fifteen  pounds  of  lard  or  suet,  made  boll* 
iug  hot,  add  slowly  six  gallons  of  hot  lye,  or  solution  of  potash, 
that  will  bear  up  an  egg  high  enough  to  leave  a piece  big  as  a 
sh&Ht^g  bare.  Take  out  a little,  and  cool  it.  If  n»  grease  rise 
it  is  done.  If  any  grease  appears,  add  lye,  and  boil  till  no 
gfaeae  rises.  Add  three  quarts  of  fine  salt,  and  boil  up  again. 
If  this  does  not  harden  well  on  cooling,  add  more  salt  If  it  ia 
tobeferfumed,  melt  it  next  day,  add  the  perfume,  aodvuft  it  in 
mimlffa  or  cut  hi 


BOOK  OF  KNOWLEDGE. 


as 

Labor-Saving  Soap, — Take  two  pounds  of  sal-soda,  two  pounds 
©f  yellow  bar  soap,  and  ten  quarts  of  water.  Cut  the  soap  in 
tiin  slices,  and  boil  together  for  two  hours;  strain,  and  it  will  be 
|t  for  use.  Put  the  clothes  in  soak  the  night  before  you  wash, 
jnd  to  every  pail  of  water  in  which  you  boil  them,  add  a pound 
of  soap.  They  will  need  no  rubbing,  merely  rinse  them  out* 
and  they  will  be  perfectly  clean  and  white. 

To  Make  Good  Soap . — To  make  matchless  soap,  take  ©»e  gallon 
of  soft  soap,  to  which  add  a gill  of  common  salt,  and  boil  an 
hour.  When  cold,  separate  the  lye  from  the  crude.  Add  to  the 
crude  two  pounds  of  sal  soda,  and  boil  in  two  gallons  of  soft 
water  till  dissolved.  If  you  wish  it  better,  slice  two  pounds  of 
common  bar  soap  and  dissolve  in  the  above.  If  the  soft  soap 
makes  more  than  three  pounds  of  crude,  add  in  proportion  to 
the  sal  soda  and  water. 

To  make  Hard  Soap  from  Soft— Take  seven  pounds  of  good 
soft  soap;  four  pounds  sal  soda;  two  ounces  borax;  one  ounce 
hartshorn;  half  a pound  of  resin;  to  be  dissolved  in  twenty-two 
quarts  of  water,  and  boiled  about  twenty  minutes. 

Whale  Oil  Soap,  (for  the  destruction  of  insects.) — Render  com- 
mon lye  caustic,  by  boiling  it  at  full  strength  on  quicklime; 
then  take  the  lye  and  boil  it  with  as  much  whale  oil  foot  as  it 
will  saponify  (change  to  soap),  pour  off  into  moulds,  and,  when 
cold,  it  is  tolerably  hard.  Whale  oil  foot  is  the  sediment  pro- 
duced in  refining  whale  oil,  and  is  worth  two  dollars  per  barrel. 

Soluble  Glass . — Mix  ten  parts  of  carbonate  of  potash,  fifteen 
parts  of  powdered  quartz,  and  one  pound  of  charcoal.  Fuse 
well  together.  The  mass  is  soluble  in  four  ©r  five  parts  of  boil- 
ing water,  and  the  filtered  solution,  evaporated  to  dryness,  yields 
a transparant  glass,  permanent  in  the  air. 

Tracing  Paper.— In  order  to  prepare  a beautiful  transparent, 
colorless  paper,  it  is  best  to  employ  the  varnish  formed  with 
Demarara  resin  in  the  following  way:  The  sheets  intended  for 
this  purpose  are  laid  fiat  on  each  other,  and  the  varnish  spread 
over  the  uppermost  sheet  with  a brush,  until  the  paper  appears 
perfectly  colorless,  without,  however,  the  liquid  thereon  being 
visible.  The  first  sheet  is  then  removed,  hung  up  for  drying, 
and  the  second  treated  in  the  same  manner.  After  being  diied 
this  paper  id  capable  of  being  written  on*  either  with  chalk  or 


BOOK  OF  KNOWLEDGE* 


J® 

pencil,  or  with  steel  pens.  It  preserves  its  colorless  transparency 
without  becoming  yellow,  as  is  frequently  the  ease  with  that 
prepared  in  any  other  way. 

Unsurpassable  Blacking. — Put  one  gallon  of  vinegar  into  a stone 
jug,  and  one  pound  of  ivory-black  well  pulverized,  half  a pound 
of  loaf  sugar,  half  an  ounce  of  oil  of  vitriol,  and  seven  ounces  ©f 
sweet  oil.  Incorporate  the  whole  by  stirring. 

2.  Take  twelve  ounces  each  of  ivory-black  and  molasses;  sper- 
maceti oil,  four  ounces;  and  white  wine  vinegar,  two  quarts. 
Mix  thoroughly.  This  contains  no  vitriol,  and  therefore  will 
not  injure  the  leather.  The  trouble  of  making  it  is  very  little, 
and  it  would  be  well  to  prepare  it  for  one’s  self,  were  it  only  to 
be  assured  that  it  is  not  injurious. 

Varnish  for  Iron  Work.— To  make  a good  black  varnish  for  iron 
work,  take  eight  pounds  of  asphaltum  and  fuse  it  in  an  iron 
kettle;  then  add  five  gallons  of  boiled  linseed  oil,  one  pound  of 
litharge,  half  a pound  of  sulphate  of  zinc  (add  these  slowly,  or  it 
will  fume  over),  and  boil  them  for  about  three  hours.  Now  add 
one  and  a half  pounds  of  dark  gum  amber,  and  boil  for  two 
hours  longer,  or  until  the  mass  will  become  quite  thick  when 
cool,  after  which  it  should  be  thinned  with  turpentine  to  due 
consistency. 


THE  TOILET,  PERFUMERY,  Etc. 

Hair  Restorers  and  fovigorators. — There  are  hundreds;  Lyon’s, 
Wood’s,  Barry’s,  Bogle’s,  Jayne’s,  Storr’s,  Baker’s  Driscol’s, 
Phalon’s,  Haskel’s,  Allen’s,  Spalding’s,  etc.  But,  though  all  un- 
der different  names,  are  similar  in  principle,  being  vegetable 
oils  dissolved  in  alcohol,  with  the  addition  of  spirit  of  soap,  and 
an  astringent  material,  such  as  tincture  of  catechu;  or  infusion 
of  bark.  The  best  is  to  dissolve  one  ounce  of  castor  oil  in  on* 
quart  of  95  alcohol,  and  add  one  ounce  of  tincture  of  cantharides, 
two  ounces  of  tincture  of  catechu,  two  ounces  of  lemon  juice, 
two  ounces  of  tincture  of  cinchona;  and  to  scent  it,  add  oil  ot 
cinnamon,  or  oil  of  rosemary,  or  both. 

To  Cure  Baldness. — Take  water,  one  pint;  pearl-ash,  one-half 
ounce;  onion  juice,  one  git*.  Mi*,  and  cork  in  a bottle.  Rub 


BOOK  OF  KNOWLEDGE. 


3> 


fhe  head  night  and  morning,  with  a rough  towel,  dipped  in  tht* 
mixture. 

To  Make  the  Hair  Soft  and  Glossy. — Put  one  ounce  of  castor  oil 
in  one  pint  of  bay  rum  or  alcohol,  and  color  it  with  a little  of  the 
tincture  of  alkanet  root.  Apply  a little  every  morning. 

Poudre  Subtile  for  Removing  Superfluous  Hair. — Take  powdered 
quick-lime,  two  parts;  sulphuret  of  arsenic,  one  part;  starch, 
one  part;  mix  into  a fine  powder,  and  keep  in  a close  corked 
bottle.  When  required  for  use,  take  a small  quantity  and  add 
two  or  three  drops  of  water,  and  apply  on  the  part  you  desire  to 
remove  the  hair  from — let  it  remain  about  one  minute,  or  un- 
til it  becomes  red,  then  wash  off. 

Chinese  Depilatory  for  Removing  Superfluous  Hair.— Fresh  burnt 
lime,  sixteen  ounces;  pearl-ash,  two  ounces;  sulphuret  of  potash, 
two  ounces.  Reduce  them  to  fine  powder  in  a mortar,  then  put 
it  into  closely  corked  phials.  For  use,  the  part  must  be  first 
soaked  in  warm  water,  then  a little  of  the  powder  made  into  a 
paste  must  be  immediately  applied.  Should  it  irritate  the  skin* 
wash  it  off  with  hot  water  or  vinegar. 

Instantaneous  Hair  Dye. — Take  one  drachm  of  nitrate  of  silver^ 
and  add  to  it  just  sufficient  rain  water  to  dissolve  it,  and  no  more ; 
then  take  strong  spirits  of  ammonia,  and  gradually  pour  on  the 
solution  of  silver;  until  it  becomes  as  clear  as  water,  {the  addition 
of  the  ammonia  at  first  makes  it  brown;)  then  wrap  around  the 
bottle  two  or  three  covers  of  blue  paper,  to  exclude  the  light 
— otherwise  it  will  spoil.  Having  made  this  obtain  two  drachmt 
of  gallic  acid;  put  this  into  another  bottle  which  will  contain 
one-half  pint;  pour  upon  it  hot  water,  and  let  it  stand  until  cold 
— when  it  is  fit  for  use. 

Directions  to  Dye  the  Hair. — First  wash  the  head,  beard,  ot 
mustaches  with  soap  and  water;  afterwards  with  clean  water. 
Dry,  and  apply  the  gallic  acid  solution,  with  a clean  brush. 
When  it  is  almost  dry,  take  a small  tooth  comb,  and  with  a finv 
brush,  put  on  the  teeth  of  the  comb  a little  of  the  silver  solution^ 
and  comb  it  through  the  hair,  when  it  will  become  a brilliant 
jet  black.  Wait  a few  hours;  then  wash  the  head  again  with 
clean  water.  If  you  want  to  make  a brown  dye,  add  double  oi 
treble  the  quantity  of  water  to  the  silver  solution,  and  you  earn 
any  ttade  of  ootar  ym  ekoam 


BOOK  OF  KNOWLEDGE. 


3® 

Whiskers  or  Mustache  forced  to  Grow. — Cologne,  two  ounces; 
liquid  hartshorn,  one  drachm;  tincture  cantharidts,  two  drachms; 
oil  rosemary,  twelve  drops*;  oil  nutmeg,  twelve  drops,  and 
lavender,  twelve  drops.  This  is  the  recipe  used  in  making  the 
celebrated  Graham  Onguent. 

To  Make  Hair  Curl. — At  any  time  you  may  make  your  hair  curl 
the  more  easily  by  rubbing  it  with  the  beaten  yolk  of  an  egg 
washed  off  afterwards  with  clean  water. 

To  Prevent  Gray  Hair. — When  the  hair  begins  to  change  color, 
the  use  of  the  following  pomade  has  a beneficial  effect  in  pre- 
venting the  disease  extending,  and  has  the  character  of  even 
restoring  the  color  of  the  hair  in  many  instances;  Lard  4 onnces; 
spermaceti,  4 drachms;  oxide  of  bismuth,  4 drachms.  Melt  the 
lard  and  spermaceti  together,  and  when  getting  cold  stir  in  the 
bismuth;  to  this  can  be  added  any  kind  of  perfume,  according  to 
choice.  It  should  be  used  whenever  the  hair  requires  dressing, 
It  must  not  be  imagined  that  any  good  effect  speedily  results; 
it  is,  in  general,  a long  time  taking  place,  the  change  being 
very  gradual. 

Liquid  Rouge  for  the  Complexion.— Four  ounces  of  alcohol,  two 
ounces  of  water,  twenty  grains  of  carmine;  twenty  grains  of 
ammonia,  six  grains  of  oxalic  acid,  six  grains  of  alum,  mix. 

Vinegar  Rouge.— Cochineal,  three  drachms;  carmine  lake,  three 
drachms;  alcohol,  six  drachms;  mix,  and  then  put  into  one  pint 
of  vinegar,  perfumed  with  lavender;  let  it  stand  a fortnight, 
then  strain  for  use. 

Pearl  Powder  for  Complexion. — Take  white  bismuth,  one  pound; 
starch  powder,  one  ounce;  orris  powder,  one  ounce.  Mix  and 
6ift  through  lawn.  Add  a drop  of  ottar  of  roses  or  neroli. 

Pearl  Water  for  the  Complexion. — Castile  soap,  one  pound;  water, 
one  gallon.  Dissolve,  then  add  alcohol,  one  quart;  oil  of  rose- 
mary and  oil  of  lavender,  each  two  drachms.  Mix  well. 

Complexion  Pomatum . — Mutton  grease,  one  pound;  oxide  of  bis- 
muth, four  ounces;  powdered  French  chalk,  two  ounces;  mix. 

Spanish  Vermillion  for  the  Toilette.— Take  an  alkine  solution  of 
bastard  saffron,  and  precipitate  the  color  with  lemon  juice;  mix 
the  precipitate  with  a sufficient  quant?  <$  of  finely  powdered 
French  chalk  and  lemon  juice,  then  ade  u little  perfume. 


BOOK  OF  KNOWLEDGE. 


39 

Lily  White . is  nothing  but  purified  chalk,  scented. 

To  Remove  Freckles  and  Tan. — Tincture  of  benzoin,  one  pirfc; 
tincture  tolou,  one-half  pint;  oil  rosemary,  one-half  ounce. 
Put  one  teaspoonful  of  the  above  mixture  in  one-quarter  pint  of 
water,  and  with  a towel  wash  the  face  night  and  morning. 

Feuchtwangerfs  Tooth  Paste. — Powdered  myrrh,  two|  ounces: 
burnt  alum,  one  ounce;  cream  tartar,  one  ounce;  cuttle  fish  bone, 
four  ounces;  drop  lake,  two  ounces;  honey,  half  a gallon;  mix. 

Fine  Tooth  Powder. — Powdered  orris  root,  one  ounce;  peruvian 
bark,  one  ounce;  prepared  chalk,  one  ounce;  myrrh,  one-half 
ounce. 

To  Make  Brown  Teeth  White. — Apply  carefully  over  the  teeth, 
a stick  dipped  in  strong  acetic  or  nitric  acid,  and  immediately 
wash  out  the  mouth  with  cold  water.  To  make  the  teeth  even, 
if  irregular  draw  a piece  of  fine  cord  betwixt  them. 

Superior  Cologne  Water. — Alcohol,  one  gallon;  add  oil  of 
cloves,  lemon,  nutmeg,  and  bergamot,  each  one  drachm;  oil  ne- 
roli,  three  and  a half  drachms;  seven  drops  of  oil  of  rosemary, 
lavender  and  cassia;  half  a pint  of  spirits  of  nitre;  half  a pint  ©f 
elder-flower  water.  Let  it  stand  a day  or  two,  then  take  a cul- 
lender and  at  the  bottom  lay  a piece  of  white  cloth,  and  fiU  it 
up,  one-fourth  of  white  sand,  and  filter  through  it. 

Smelling  Salts. — Super  carbonate  of  ammonia,  eight  parts;  put 
it  in  coarse  powder  in  a bottle,  and  pour  out  lavender  oil  one 
part 

Bandoline  for  the  Hair , — This  mixture  is  best  made  a little  at  a 
time.  Pour  a tablespoonful  of  boiling  water  on  a dozen  quince 
Seeds;  and  repeat  when  fresh  is  required. 

Oil  of  Roses — For  the  Hair. — Olive  oil,  two  pints;  otto|of  roses, 
one  drachm;  oil  of  rosemary,  one  drachm,  mix.  It  may  be 
colored  by  steeping  a little  alkanet  root  in  the  oil  (by  heat)  be- 
fore scenting  it. 

Arnica  Hair  Wash.~  When  the  hair  is  falling  off  and  becoming 
thin,  from  the  too  frequent  use  of  castor;  Macassor  oils,  |&c. , or 
when  permature  baldness  arises  from  illness,  the  arnica  hair 
wash  will  be  found  of  great  service  in  arresting  the  mischief. 
It  is  thus  peepared:  take  elder  water,  half  a pint;  sherry  wine, 
half  a pint;  tincture  of  arnica,  half  an  ounce;  alcoholic  ammonia, 


40 


BOOK  OF  KNOWLEDGE. 


one  drachm— if  this  la^t  reamed  ingredient  is  old,  and  it&s  lost  its 
strength,  then  two  drachms  instead  of  one  may  be.  employed. 
The  whole  of  these  are  be  mixed  in  a lotion  bottle,  and  ap- 
plied every  night  to  the  ^ead  with  a sponge.  Wa<$h  the  head 
with  warm  water  twice  a we^k,  Soft  brushes  only  must  be  used 
during  the  growth  of  the  young  hair. 

Ammonicaf  Pomatum  for  Pro  meting  the  Growth  of  Hair.—~‘ Take 
almond  oil,  quarter  of  a pound;  white  wax,  half  an  ounce;  clari- 
fied lard,  three  ounces;  liquid  ammonia,  a quarter  fluid  ounce; 
otto  of  lavender,  and  cloves,  of  each  one  drachm,  Place  the  :>iL 
wax,  and  lard,  in  ajar,  which  set  in  boiling  water;  when  the  ?ax 
is  melted,  allow  the  grease  to  cool  till  nearly  ready  to  set,  then 
stir  in  the  ammonia  and  the  perfume,  and  put  into  small  jars 
for  use.  Never  use  a hard  brush,  nor  comb  the  haic  too  much 
Apply  the  pomade  at  night  only. 

Artificial  Bears * Grease. — Bear’s  grease  is  imitated  by  a mixture 
of  prepared  veal  suet  and  beef  marrow.  It  may  be  scented  at 
pleasure.  The  following  are  some  of  the  best  compounds  sold 
by  that  name. 

1.  Prepared  suets,  3 ounces;  lard,  1 ounce;  olive  oil,  I ounce; 
oil  of  cloves  10  drops;  compound  tincture  of  benzoin,  1 drachm. 
Mix. 

2.  Lard,  1 pound;  solution  of  carbo  jate  of  potash,  2 ounces 
Mix. 

3.  dive  oil,  3 pints;  white  wax,  3 ounces;  spermaceti,  1 ounces 
scent  with  oil  of  roses  and  oil  of  bitter  almonds. 

Bears * Oil. — The  best  description  of  lard  oil,  properly  per- 
fumed, is  far  preferable  to  any  other  kind  of  oil. 

Circassian  Cream . — One  pint  of  olive  oil:  three  ounces  white 
wax;  two  ounces  spermaceti;  half  an  ounce  alkanet  root.  Digest 
the  oil  with  the  alkanet  till  sufficiently  colored,  strain,  melt  the 
wax  and  spermaceti  with  the  oil,  and,  when  sufficiently  cool, 
add  two  and  a half  drachms  oil  of  lavender,  one  drachm  of 
essence  and  of  ambergies.  # * 

Cosmetic  Soap , for  Washing  the  Hands. — Take  a pound  of  castile 
soap,  or  any  other  nice  old  soap;  scrape  it  fine;  put  it  on  the 
fire  with  a little  water,  stir  it  to  a smooth  paste;  turn  it  into  a 
howtr  or  any  kind  of  essence;  beat  it  with  a silver  spoon  till  weB 


BOOK  OF  KNOWLEDGE, 


m 


mixed;  thicken  it  with  Indian  meal,  and  keep  it  in  small  pots, 
closely  covered;  exposure  to  the  air  will  harden  it. 

Cosmetic  Wash  for  the  Hair. — Red  wine,  one  pound;  salt,  one 
dracGm;  sulphate  of  iron,  two  drachms;  boil  for  a few  minutes, 
add  common  verdigris,  one  drachm;  leave  it  on  the  fire  two 
minutes;  withdraw  it,  and  add  two  drachms  of  powdered  nutgall. 
Rub  the  hair  with  the  liquid,  in  a few  minutes  dry  it  with  a 
warm  cloth,  and  afterwards  wash  with  water. 

To  Remove  Dandruff. — Take  a thimbleful  of  powdered  refined 
borax,  let  it  dissolve  in  a teacupful  of  water,  first  brush  the  head 
well,  then  wet  a brush  and  apply  it  to  the  head.  Do  this  every 
day  for  a week,  and  twice  a week  for  a few  times,  and  you  will 
effectually  remove  the  dandruff. 

To  make  the  Complexion  Fair , — Take  emulsion  of  bitter  al- 
monds, one  pint;  oxymuriate  of  quicksilver,  two  and  a half 
grains;  sal  ammonia,  one  drachm.  Use  moderately  for  pimples, 
freckles,  tanned  complexions, 

Eau  ds  Cologne — Cologne  Water. — Oil  of  lavender,  oil  of  ber- 
gamot, oil  of  lemon,  oil  of  neroli,  each  one  ounce;  oil  of  cinna- 
mon, half  an  ounce;  spirit  of  rosemary,  fifteen  ounces;  highly 
rectified  spirit,  eight  pints.  Let  them  stand  fourteen  days;  then 
distill  in  a water  bath. 

2.  Essential  oils  of  bergamot,  lemon,  neroli,  orangepeel  and 
rosemary,  each  twelve  drops;  cardamon  seeds,  one  drachm;  rec- 
tified spirits,  one  pint  It  improves  by  age. 

Eau  do  Rosieres. — Spirits  of  roses,  4 pints;  spirits  of  jessamine, 
one  pint;  spirits  of  orange  flowers,  one  pint;  spirits  of  cucumber, 
two  and  a quarter  pints;  spirits  of  celery  seed,  two  and  a quarter 
pints;  spirits  of  angelica  root,  two  and  three  quarter  pints;  tinc- 
ture of  benzoin,  three  quarters  of  a pint;  balsam  of  Mecca,  a few 
drops. 

Eau  de  Ifiolettes. — Macerate  five  ounces  of  fine  orris  root  in  8 
quart  of  rectified  spirits,  for  some  days,  and  filter. 

Esprit  de  Bouquet — Oil  af  lavender,  oil  of  cloves  and  oil  of 
bergamot,  each  two  drachms;  otto  of  rose,  and  of  oil  of  cinna- 
mon, each,  twenty  drops;  essence  of  musk,  one  drachm;  recti- 
fied spirits  one  pint  Mix. 

Essence  of  Ambergris. — Spirits  of  wine,  half  a pint;  ambergris 


BOOK  OF  KNOWLEDGE. 


4» 

24  grains.  Let  it  stand  for  three  days  in  a warm  place, 
and  filter. 

Essence  of  Bergamot. — Spirits  of  wine,  half  a pint;  bergamot 
peel,  four  ounces;  as  above. 

Essence  of  Cec/rat. — Essence  of  bergamot,  one  ounce;  essence 
of  neroli,  two  drachms. 

Essence  of  Cloves. — Spirits  of  wine,  half  a pint;  bruised  clovss, 
one  ounce. 

Essence  for  the  Headache. — Spirits  of  wine,  two  pounds;  roche 
alum,  in  fine  powder,  two  ounces;  camphor,  four  ounces;  essence 
of  lemon,  half  an  ounce;  strong  water  of  ammonia,  four  ounces. 
Stop  the  bottle  close,  and  shake  it  daily,  for  three  or  four  days. 

Essence  of  La  vender.  Essential  oil  of  lavender,  three  and  a half 
ounces;  rectified  spirits,  two  quarts;  rose  water,  half  a pint; 
tincture  of  orris,  half  a pint. 

Essence  of  Lemon. — Spirits  of  wine,  half  a pint;  fresh  lemon 
oeel,  four  ounces. 

Essence  of  Musk. — Take  one  pint  proof  spirit,  and  add  two 
Irachms  musk.  Let  it  stand  a fortnight,  with  frequent  agitation. 

Essence  of  Neroli. — Spirits  of  wine,  half  a pint;  orange  peel  cut 
small,  three  onunces;  orris  root  in  powder,  one  drachm;  musk, 
two  grains. 

Essence  for  Smelling  Bottles. — Oil  of  lavender  and  essence  of 
bergamot,  each  one  drachm;  oil  of  orange  peel,  eight  drops;  oil 
of  cinnamon,  four  drops;  oil  of  neroli,  two  drops;  alcohol  and 
strongest  water  of  ammonia,  each  two  ounces. 

Essence  of  Verbena  Leaf. — Take  rectified  spirits  of  wine,  half  a 
pint;  otto  of  verbena,  half  a drachm;  otto  of  bergamot  one 
drachm;  tincture  of  tolu,  quarter  of  an  ounce.  Mix  them  to- 
gether, and  it  is  ready  for  use.  This  sweet  scent  does  not  stain 
the  handkerchief  and  is  very  economical. 

Essence  of  Violets. — Spirits  of  wine,  half  a pint;  orris  root,  one 
ounce.  Other  essence  in  the  same  manner. 

Eye  Water, — Take  one  pint  of  rose  water,  and  add  one  teaspon- 
fill  each  of  spirits  of  camphor  and  laudanum.  Mix  and  bottle. 
To  be  shaken  and  applied  to  the  eyes  as  often  as  necessary 
Perfectly  harmless. 


BOOK  OF  KNOW LBDOB* 


43 


Honey  Water. — Rectified  spirits,  eight  pints;  oil  of  cloves,  oil  of 
lwvender,  oil  of  bergamot,  each  half  an  ounce;  musk,  eight 
grains;  yellow  sandus  shavings,  four  ounces;  digest  for  eight 
days  and  add  two  pints  each  of  orange  flower  and  rose  water. 

Lavender  Water. — Oil  of  lavender,  four  ounces;  spirit,  three 
quarts;  rose  water,  one  pint.  Mix  and  filter. 

Lisbon  Water. — To  rectified  spirit,  one  gallon,  add  essential 
oils  of  orange  peel  and  lemon  peel,  of  each  three  ounces,  and 
otto  of  roses,  one  quarter  of  an  ounce. 

Odoriferous  Lavender  Water. — Rectified  spirit,  five  gallons; 
essential  oil  of  lavender,  twenty  ounces;  oil  of  bergamot,  five 
ounces;  essence  of  ambergris,  half  an  ounce. 

2.  Oil  of  lavender,  three  drachms;  oil  of  bergamot,  twenty 
drops,  nerolic,  six  drops;  otto  of  roses,  six  drops;  essence  of  ce- 
drat,  eight  drops;  essence  of  musk,  twenty  drops  ^rectified  spirit, 
twenty-eight  fluid  ounces;  distilled  water,  four  ounces. 

Queen  of  Hungary' s Water. — Spirit  of  rosemary,  four  pints; 
©range  flower  water,  one  quarter  of  a pint;  essence  of  neroli, 
four  drops. 


FACE  PAINTS. 

Almond  Bloom . — Boil  one  ounce  of  Brazil  dust  in  three  pints  of 
distilled  water,  and  strain;  add  six  drachms  of  isinglass,  two 
drachms  of  cochineal,  one  ounce  of  alum,  and  eight  drachms  of 
borax;  boil  again  and  strain  through  a fine  cloth. 

Fine  Carmine. — (prepared  from  cochineal)  is  used  alone,  or 
reduced  with  starch,  etc.  And  also  the  coloring  matter  of  saf- 
flower and  other  vegetable  colors,  in  the  form  of  pink  saucers,  &c. 

Face  Powder. — Starch,  one  pound;  oxMe  of  bismuth,  four  oz. 

Face  Whites. — French  chalk  is  one  of  the  most  innocent;  finely 
powdered.  White  starch  is  also  used. 

Rouge. — Mix  vermillion  with  enough  gum  tragacanth  dissolved 
in  water  to  form  a thin  paste;  add  a few  drops  of  almond  oil, 
place  the  mixture  in  rough  pots,  and  dry  by  a very  gentle  heat. 

Turkish  Rouge. — Take  half  pint  alcohol  and  one  ounce  of  &1- 
k auefe;  Macerate  ten  days  and  pour  off  the  liquid,  which  shfotfti I 


44 


BOOK  OF  KNOWLEDGE. 


be  bottled.  This  is  the  simplest  and  one  of  the  best  article!  yi 
the  kind. 

Caution. — White  lead,  and  all  cosmetic  powders  containing  it 
should  never  be  applied  to  the  skin,  as  it  is  the  most  dangerous 
article  that  could  be  used. 

Mouth  Pastilesy  for  Perfuming  the  Breath. — Extract  of  licorice, 
three  ounces;  oil  of  cloves,  one  and  a half  drachms;  oil  of  cinna- 
mon fifteen  drops.  Mix,  and  divide  into  one-grain  piils,  and 
silver  them. 

2.  Catechu,  seven  drachms;  orris  powder,  forty  grains;  sugar, 
three  ounces;  oil  of  rosemary,  (or  of  clove,  peppermint,  or  cin- 
namon,) four  drops.  Mix,  and  roll  flat  on  an  oiled  marble  slab, 
and  cut  into  very  small  lozenges. 

OH  for  the  Hair. — A very  excellent  ready-made  oil  for  the  hah 
which  answers  all  common  purposes,  is  made  by  mixing  one 
part  brandy  with  three  parts  of  sweet  oil.  Add  any  scent  you 
prefer. 

Oil  of  Roses. — Fine  olive  oil,  one  pint;  otto  of  roses,  sixteen 
drops.  If  required  red,  color  with  alkanet  root,  and  strain  before 
adding  the  otto.  For  common  sale  essence  of  bergamot  or  of 
lemon  is  often  subtituted,  wholly  or  in  part,  for  the  expensive 
otto. 

Oil  to  make  the  Hair  Curl — Olive,  one  pound;  oil  of  origanum, 
one  drachm;  oil  of  rosemary,  one  and  a quarter  drachms. 


HUNTERS  AND  TRAPPERS  SECRETS. 

/ * 

The  following  secret  applies  to  all  animals,  as  every  animal 
is  attracted  by  the  peculiar  odor  in  a greater  or  less  degree;  but 
it  is  best  ad  apted  to  land  animals,  such  as  Foxes,  Minks,  Sables, 
Martins,  Wolves  Bears,  Wild  Cats,  etc.,  etc. 

Take  one  half  pound  strained  honey,  one  quarter  drachm 
musk,  three  drachms  oil  of  lavender,  and  four  pounds  of  tallow, 
m ix  the  whole  thoroughly  together,  and  make  it  into  forty  pills, 
or  balls,  and  place  one  of  these  pills  under  the  pan  ©f  each  trap 
when  setting  it. 

The  above  preparation  will  most  wonderfully  attract  all  kinds 


BOOK  Cl1  KNOWiJiUGiC 


4S 


of  animala,  and  trappers  and  others  who 'ase  it  will  be  sure  of 
success. 

To  Catch  Foxes. — Take  oil  of  amber,  and  beaver's  oil,  each 
equal  parts,  and  rub  them  over  the  trap  before  setting  it.  Set  in 
the  usual  way. 

To  Catch  Mink. — Take  oil  of  amber,  and  beaver’s  oil,  and  rub 
over  the  trap.  Bait  with  fish  or  birds. 

To  Catch  Muskrat. — In  the  female  muskrat  near  the  vagina  is  a 
small  bag  which  holds  from  30  to  40  drops,  Now  all  the  trap-, 
per  has  to  do,  is  to  procure  a few  female  mi  skrats  and  squeeze 
the  contents  of  a bag  into  a vial.  Now,  when  in  quest  of  musk- 
rats, sprinkle  a few  drops  of  liquid  on  the  bushes  over  and  around 
the  trap.  This  will  attract  the  male  muskrats  in  large  numbers, 
and  if  the  traps  are  properly  arranged,  large  numbers  of  them 
may  be  taken. 

***In  trapping  Muskrats,  steel  traps  should  be  used,  and  the}' 
should  be  set  in  the  paths  and  runs  of  the  animals,  where  they 
ime  upon  the  banks,  and  in  every  case  the  trap  should  be  set 
under  the  water,  and  carefully  concealed;  and  care  should  be 
taken  that  it  has  sufficient  length  of  chain  to  enable  the  animals 
to  reach  the  water  after  being  caught,  otherwise  they  are  liable 
to  escape  by  tearing  or  knawing  of  their  legs. 

To  Catch  Beaver. — In  trapping  for  beaver,  set  the  trap  at  the 
edge  of  the  water  or  dam,  Ihe  point  where  the  animals  pass 
from  deep  to  shoal  water,  and  always  beneath  the  surface,  and 
fasten  it  by  means  of  a stout  chain  to  a picket  driven  in  the 
bank,  or  to  a bush  or  tree.  A flat  stick  should  be  made  fast  to 
the  trap  by  a cord  a few  feet  long,  which,  if  the  animal  chanced 
to  carry  away,  the  trap  would  float  on  the  water  and  poiut  <$r*. 
its  position.  The  trap  should  then  be  baited  with  the  following 
preparation,  called 

“ The  Beaver  Medicine .” 

This  is  prepared  from  a substance  called  castor,  and  is  obtained 
from  the  glandulous  pouches  of  the  male  animal. 

The  contents  of  five  or  six  of  these  castor  bags  are  mixed  with 
a nutmeg,  twelve  or  fifteen  cloves  and  thirty  grains  of  cinnamon 
in  fine  powder,  and  the  whole  thing  well  stirred  together  with  as 
much  whiskey  as  will  give  it  the  consistency  of  mixed  mustard. 
This*  preparation  must  be  l**ft  closely  corked  up,  and  in  four  or 


46 


BOOK  OF  KNOWLEDGE 


five  days  the  odor  becomes  wonderful ; and  this  medicine  smeared 
upon  the  bits  of  wood  etc.,  with  which  the  traps  are  baited,  will 
attract  the  beaver  from  a great  distance,  and  wishing  to  make  a 
close  inspection,  the  animal  puts  its  legs  into  the  trap  and  is 
caught. 

***The  same  caution  in  regard  to  length  of  chain  should  be 
observed  for  Beaver,  as  for  Otters,  Muskrats,  etc.,  for  unless  they 
can  reach  the  water  they  are  liable  to  get  out  of  the  trap  and 
escape. 

Chinese  Art  of  Catching  Fish . — TakeCocculus  Indicus,  pulverize 
and  mix  with  dough,  then  scatter  it  broadcast  over  the  water,  as 
you  would  sow  seed.  The  fish  will  sieze  it  with  great  avidity, 
and  will  instantly  become  so  intoxicated  that  they  will  turn 
belly  up  on  top  of  the  water,  by  dozens,  hundreds,  or  thousands, 
as  the  case  may  be.  All  that  you  now  have  to  do,  is  to  have  a 
boat  er  other  convenience  to  gather  them  up.  and  as  you  gather 
put  them  in  a tub  of  clean  water  and  presently  they  will  be  as 
lively  and  healthy  as  ever. 

This  means  of  taking  fish,  and  the  manner  of  doing  it,  has, 
heretofore,  been  known  to  but  few.  The  value  of  such  know- 
ledge admits  of  no  question.  This  manner  of  taking  fish  does 
not  injure  the  flesh  in  the  least. 

Secret  Art  of  Catching  Fish.- Put  the  oil  of  rhodium  on  the  bait, 
when  fishing  with  the  hook,  and  you  will  always  succeed. 

To  Catch  Fish. — Take  the  juice  of  smallage  or  lovage,  and  mix 
with  any  kind  of  bait.  As  long  as  there  remain  any  kind  of 
fish  within  many  yards  of  your  hook,  you  will  find  ^ourself  busy 
pulling  them  out. 

To  Catch  Abundance  of  Eels,  Fish,  &c. — Get  over  the  water  after 
dark,  with  a light  and  a dead  fi9h  that  has  been  smeared  with 
the  juice  of  stinking  glawdin — the  fish  will  gather  round  you  in 
large  quantities,  and  can  easily  be  scooped  up 


THE  FINE  ARTS  AND  SCIENCES. 

To  Transfer  Engravings  to  Plaster  Casts. — Cover  the  plate  with 
ink,  polish  its  surface  in  the  usual  way,  then  put  a wall  of  paper 
round;  then  pour  on  it  some  fine  paste  made  with  plaster  of 


BOOK  OF  KNOWLEDGE. 


47 


Paris.  Jerk  it  to  drive  out  the  air  bubbles,  and  let  it  stand  one 
hour,  when  you  have  a fine  impression. 

The  New  and  Beautiful  Art  of  Transferring  on  to  Glass. — Colored 
or  plain  Engravings,  Photographs,  Lithographs,  Water  Colors, 
Oil  Colors,  Crayons,  Steel  Plates,  Newspaper  Cuts,  Mezzotinto, 
Pencil,  Writing,  Show  Cards,  Labels, — or  in  fact  anything. 

Directions . — Take  glass  that  is  perfectly  clear — window  glass 
will  answer — clean  it  thoroughly  ; then  varnish  it,  taking  care 
to  have  it  perfectly  smooth  ; place  it  where  it  will  be  entirely 
from  dust;  let  it  stand  over  night;  then  take  your  engraving,  lay 
it  in  clear  water  until  it  is  wet  through  (say  ten  or  fifteen  min- 
utes) then  lay  it  upon  a newspaper,  that  the  moisture  may  dry 
from  the  surface,  and  still  keep  the  other  side  damp.  Imme- 
diately varnish  your  glass  the  second  time,  then  place  your 
engraving  on  it,  pressing  it  down  firmly,  so  as  to  exclude  every 
particle  of  air;  next  rub  the  paper  from  the  back,  until  it  is  of 
uniform  thickness — so  thin  that  you  can  see  through  it,  then 
varnish  it  the  third  time,  and  let  it  dry. 

Materials  used  for  the  above  Art. — Take  two  ounces  balsam 
of  fir,  to  one  ounce  of  spirits  of  turpentine;  apply  with  a camel’s 
hair  brush. 

' The  Art  of  Potchiomoni. — Take  plain  glass  jars  or  vases,  in  any 
shape,  and  clean  them  thoroughly ; then  obtain  two  or  three 
sheets  of  figures,  flowers,  or  views,  in  imitation  of  Chinese, 
Egyptian,  or  Swiss  painting.  These  goods,  as  well  as  the  jars, 
can  be  obtained  in  any  of  the  principal  cities.  Now,  in  what- 
ever style  you  determine  to  ornament  your  vase  or  jar  in,  cutout 
the  figures  from  your  sheet,  and  secure  them  in  different  parts 
inside  your  jar,  with  the  figures  looking  outwards.  The  best 
material  for  making  them  adhere  is,  to  boil  a piece  of  parch- 
ment; this  makes  a good  size.  Having  secured  the  prints,  make 
a varnish  of  balsam  of  fir  and  turpentine,  and  apply  all  over  in- 
side with  a fine  brush.  When  the  first  coat  is  dry,  give  another 
coat;  now  take  any  color  you  choose — black,  blue,  green,  yel- 
low, white;  pink,  brown  or  red — and  grind  the  paint  fine,  with 
the  best  white  varnish,  and  apply  a coat  of  this  paint  over  the 
whole  inside;  let  it  dry,  and  then  repeat  coat  upon  coat,  until 
the  color  is  sufficiently  strong  to  show  even  and  bright  outside. 
Jar9  and  vases  may  be  decorated  in  endless  variety  by  this 
Method.  Some  use  cuttings  from  prints,  silks,  &c. 


48 


BOOK  OF  KNOWLEDGE. 


New  Method  of  Embalming. — Mix  together  five  pounds  dry  sul- 
phate of  alumine,  one  quart  of  warm  water,  and  one  hundred 
grains  of  arsenious  acid.  Inject  three  or  four  quarts  of  this  mix- 
ture into  all  the  vessels  of  the  human  body.  This  applies  as  well 
to  all  animals,  birds,  fishes,  &c.  This  process  supersedes  the 
old  and  revolting  mode,  and  has  been  introduced  into  the  great 
anatomical  schools  of  Paris. 

To  Make  Wax  Flowers.— The  following  articles  will  be  required 
to  commence  wax  work:  2 pounds  white  wax,  X pound  hair 
wire,  1 bottle  carmine,  1 ultramarine  blue,  1 bottle  chrome 
yellow,  2 bottles  chrome  green,  No.  1,  2 bottles  chrome  green* 
No.  2,  1 bottle  rose  pink,  1 bottle  royal  purple,  1 bottle  scarlet 
powder,  1 bottle  balsam  fir,  2 dozen  sheets  white  wax.  This  will 
do  to  begin  with.  Now  have  a clean  tin  dish  and  pour  therein 
a quart  or  two  of  water;  then  put  in  about  1 pound  of  the  white 
wax  and  let  it  boil;  when  cool  enough,  so  the  bubbles  will  not 
form  on  top,  it  is  ready  to  sheet,  which  is  done  as  follows: — Take 
half  of  a window  pane,  7x9,  and,  after  having  washed  it  clean, 
dip  into  a dish  containing  weak  soap-suds;  then  dip  into  the 
wax  and  draw  out  steadily  and  plunge  it  into  the  suds,  when  the 
sheet  will  readily  come  off.  Lay  it  on  a cloth  or  clean  paper  to 
dry.  Proceed  in  like  manner  until  you  have  enough  of  the 
white;  then  add  enough  of  thp  green  powder  to  make  a bright 
color,  and  heat  and  stir  thoroughly  until  the  color  is  evenly 
distributed;  then  proceed  as  for  sheeting  white  wax,  The  other 
colors  are  rubbed  into  the  leaves  after  they  are  cut  out,  rubbing 
light  or  heavy  according  to  shade. 

For  patterns  you  can  use  any  natural  leaf,  forming  the  creases 
in  wax  with  the  thumb  nail  or  a needle;  to  put  jthe  flowers  to- 
gether or  the  leaves  onto  the  stem,  hold  in' the  hand  until  warm 
enough  to  stick.  If  the  sheeted  wax  is  to  be  used  in  summer, 
put  in  a little  balsam  of  fir  to  make  it  hard.  If  for  winter,  none 
will  be  required. 

You  can  make  many  flowers  without  a teacher;  but  one  to  as- 
sist in  the  commencement,  would  be  a great  help;  though  the 
most  particular  thing  about  it  is  to  get  the  wax  sheeted.  The 
materials  I have  suggested  can  be  procured  at  any  drug  store, 
and  will  cost  from  $3  to  $4. 5a 


BOOK  OF  KNOWLEDGE. 


49 


FARMERS’  DEPARTMENT. 

How  to  get  Hew  Parities  of  Potatoes. — When  the  vines  are  done 
growing  and  are  turned  brown;  the  seed  is  ripe;  then  take  the 
balls  and  string  with  a large  needle  and  strong  thread;  hang 
them  in  a dry  place,  where  they  will  gradually  dry  and  mature, 
without  danger  or  injury  from  frost.  In  the  month  of  April, 
soak  the  ball  for  several  hours  from  the  pulp,  when  washed  and 
dried,  they  are  fit  for  sowing  in  rows,  in  a bed  well  prepared  in 
the  garden;  they  will  sprout  in  a fortnight;  they  must  be  attended 
to  like  other  vegetables.  When  about  two  inches  high,  they  may 
be  thinned  and  transplanted  into  rows.  As  they  increase  in 
size,  they  should  be  hilled.  In  the  autumn  many  of  them  will 
be  the  size  of  a walnut,  and  from  that  to  a pea.  In  the  following 
spring  they  should  be  planted  in  hills,  placing  the  large  ones  to* 
gether, — they  will  in  the  second  season  attain  their  full  size,  and 
will  exhibit  several  varieties  of  form,  and  may  then  be  selected 
to  suit  the  judgment  of  the  cultivater.  I would  prefer  gathering 
the  balls  from  potatoes  of  a good  kind.  The  first  crop  from 
seeds  thus  obtained,  will  be  productive,  and  will  continue  so  for 
many  years,  gradually  deteriorating,  until  they  will  need  a re* 
newal  by  the  process. 

To  Destroy  Rats. — Fill  any  deep  smooth  vessel  of  considerable 
capacity  to  within  six  inches  of  the  top  with  water,  cover  the 
surface  with  bran,  and  set  the  vessel  in  a place  most  frequented 
by  these  pests.  In  attempting  to  get  at  the  bran  they  will|fall 
in  and  be  drowned.  Several  dozen  have  been  taken  by  this 
simple  method  at  a time. 

To  Kill  Rats  in  Barn  and  Rick. — Melt  hogs  lard  in  a bottle  plunged 
in  water  of  temperature  of  150°  Fahrenheit;  introduced  into  it 
half  an  ounce  of  phosphorus  for  every  pound  of  lard;  then  add  a 
pint  of  proof  spirits  or  whiskey;  cork  the  bottle  firmly  after  its 
contents  have  been  to  150°,  taking  it  out  of  the  water  and  agitat- 
ing till  the  phosphorus  becomes  uniformly  diffused,  making  a 
milky  looking  fluid.  The  spirit  may  be  poured  off  on  the  liquor 
cooling;  and  you  then  have  a fatty  compound,  w7hich  after  being 
warmed  gently,  may  be  incorporated  with  a mixture  of  wheat 
flower,  or  sugar,  flavored  with  oil  of  rhodium,  or  oil  of  anise- 
seed,  etc.,  and  the  dough,  on  being  made  into  pellets,  should  be 


BOOK  OF  KNOWLEDGE. 


5© 

laid  at  tlie  rat  holes;  being  luminous  in  the  dark  and,  agreeable 
both  to  the  palates  and  noses,  it  is  readily  eaten,  and  proves  cer- 
tainly fatal.  The  rats  issue  from  their  holes  and  seek  for  water 
to  quench  their  burning  thirst,  and  they  commonly  die  near  the 
water. 

Rat  Poison. — Flour,  six  pounds;  sugar,  one  pound;  sulphur, 
four  pounds;  phosphorus,  four  pounds. 

RECIPES  FOR  HORSES. 

Blistering  Liniment. — Powdered  Spanish  flies,  one  ounce;  spirits 
turpentine,  six  ounces.  Rub  on  the  belly  for  pain  in  the  bowels, 
or  on  the  surface  for  internal  inflammation. 

Cathartic  Powder. — To  cleanse  out  horses  in  the  spring,  mak- 
ing them  sleek  and  healthy  ; black  sulphuret  of  antimony,  nitre, 
and  sulphur,  each  equal  parts.  Mix  well  together  and  give  a 
tablespoonful  every  morning. 

Cough  Ball  for  Horses. — Pulverized  ipecac,  three  quarters  of  an 
ounce;  camohor,  two  ounces;  squills,  half  an  ounce.  Mix  with 
honey  to  form  into  a mass,  and  divide  into  eight  balls.  Give 
one  every  morning.  i 

Diuretic  Balls. — Castile  soap  scraped  fine,  powdered  resin,  each 
three  teaspoonfuls;  powdered  nitre,  four  teaspoonfuls;  oil  of 
juniper,  one  small  teaspoonful;  honey,  a sufficient  quantity  to 
make  into  a ball. 

To  Prevent  Horses  from  Being  Teased  by  Flies. — Boil  three  hand- 
fuls of  walnut  leaves  in  three  quarts  of  water;  sponge  the  horse 
(before  going  out  of  the  stable)  between  and  upon  the  ears,  neck 
and  flank. 

To  Prevent  Softs. — Mix  a little  wood-ashes  with  their  drink 
daily.  This  effectually  preserves  horses  against  the  botts. 

Liniment  for  Galled  Backs  of  Horses. — White  lead  moistened 
with  milk.  When  milk  cannot  be  procured,  oil  may  be  substi- 
tuted. One  or  two  ounces  will  last  two  months  or  more. 

Remedy  for  Strains  in  Horses. — Take  whiskey,  one  half  pint ; 
camphor,  one  ounce ; sharp  vinegar,  one  pint.  Mix.  Bathe 
the  parts  affected. 

Another. — Take  opodeldoc,  warm  it,  and  rub  the  strained  part 
two  or  three  times  a day. 


BOOK  OF  KNOWLEDGE. 


51 


Lotion  for  Blows,  Bruises,  Sprains,  &c. — One  part  laudanum, 
two  parts  oil  origanum,  four  parts  water  ammonia,  four  parts  oil 
of  turpentine,  four  parts  camphor  , thirty-two  parts  spirits  of 
wine.  Put  them  into  a bottle,  and  shake  them  until  mixed. 

Fever  Ball. — Emetic  tartar  and  camphor,  each  half  an  ounce; 
nitre,  two  ounces.  Mix  with  linseed  meal  and  molasses  to  make 
eight  balls.  Give  one  twice  a day. 

Liniment  for  Sprains,  Swellings,  &c. — Aqua  ammonia,  spirits 
camphor,  each  two  ounces;  oil  origanum,  and  laudanum,  each 
half  an  ounce.  Mix. 

Lotion  fof  Mange.— Boil  two  ounces  tobacco  in  one  quart  water; 
strain;  add  sulphur  and  soft  soap,  each,  two  ounces. 

Purgative  Ball. — Aloes,  one  ounce;  cream  tartar  and  castile 
soap,  one  quarter  of  an  ounce.  Mix  with  molasses  to  make  a 
ball. 


CONFECTIONERS’  DEPARTMENT. 

Ginger  Candy. — Boil  a pound  of  clarified  sugar  until,  upon 
taking  out  a drop  of  it  on  a piece  of  stick,  it  will  become  brittle 
when  cold.  Mix  and  stir  up  with  it,  for  a common  article,  about 
a teaspoonful  of  ground  ginger;  if  for  a superior  article,  instead 
of  the  ground  ginger  add  half  the  white  of  an  egg,  beaten  up 
previously  with  fine  .sifted  loaf  sugar,  and  twenty  drops  of 
strong  essence  of  ginger. 

Another . — Take  coarsely  powdered  ginger,  two  ounces;  boiling 
water  one  and  a quarter  pints;  macerate  in  a warm  place  for  two 
hours,  strain,  and  add  seven  pounds  each  of  loaf  and  brown 
sugar. 

Ginger  Drops. — Are  the  same,  except  that  they  are  made  with 
all  loaf  sugar. 

Ginger  Lozenges.— Dissolve  in  one  quarter  of  a pint  of  hot 
water  half  an  ounce  of  gum  arabic;  when  cold,  stir  it  up  with  one 
and  a half  pounds  of  loaf  sugar,  and  a spoonful  of  powdered 
ginger,  or  twelve  drops  of  essence  of  ginger.  R©11  and  beat,  the 
whole  up  into  a paste;  make  it  into  a flat  cake,  and  punch  out 
the  lozenges  with  a round  stamp;  dry  them  near  the  fire  or  in  an 


BOOK  OF  KNOWLEDGE. 


Peppermint  Lozenges. — Best  powdered  white  sugar,  seven  lbs.; 
pure  starch,  one  lb.;  oil  of  peppermint  to  flavor.  Mix  with 
mucilage. 

Peppermint , Rose  or  Hoarhound  Candy. — They  may  be  made  as 
lemon  candy.  Flavor  with  essence  of  rose,  or  peppermint  or 
finely  powdered  hoarhound.  Pour  it  out  in  a buttered  paper, 
placed  in  a square  tin  pan. 

To  Clarify  Sugar  for  Candies. — To  every  pound  of  sugar,  put  a 
xarge  cup  of  water,  and  put  it  in  a brass  or  copper  kettle,  over  a 
slow  fire,  for  half  an  hour;  pour  into  it  a small  quantity  of  isin- 
glass and  gum  arabic,  dissolved  together.  This  will  cause  all 
impurities  to  rise  to  the  surface;  skim  it  as  it  rises.  Flavor  ac- 
cording to  taste. 

All  kinds  of  sugar  for  candy,  are  boiled  as  above  directed. 
When  boiling  loaf  sugar,  add  a tablespoonful  of  rum  or  vinegar, 
to  prevent  its  becoming  too  brittle  whilst  making. 

Loaf  sugar  when  boiled,  by  pulling  and  making  into  small 
rolls,  and  twisting  a little,  'yvill  make  what  is  called  little  rock, 
or  snow.  By  pulling  loaf  sugar  after  it  is  boiled,  you  can  make 
it  as  white  as  snow. 

Common  Twist  Candy, — Boil  three  pounds  of  common  sugar 
and  one  pint  of  water  over  a slow  fire  for  half  an  hour,  without 
skimming.  When  boiled  enough  take  it  off;  rub  the  hands  over 
with  butter,  take  that  which  is  a little  cooled,  and  pull  it  as  you 
would  molasses  candy,  until  it  is  white;  then  twist  or  braid  it, 
and  cut  it  up  in  strips. 

Fine  Peppermint  Lozenges. — Best  powdered  white  sugar,  seven 
pounds;  pure  starch,  one  pound  ; oil  of  peppermint  to  flavor. 
Mix  with  mucilage. 

Everton  Taffee. — To  make  this  favorite  and  wholesome  candy, 
take^£  pounds  of  moist  sugar,  3 ounces  of  butter,  a teacup  and 
a hUlf  of  water  and  one  lemon.  Boil  the  sugar,  butter,  waterr 
and  hal«ftlie  rind  of  the  lemon  together,  and  when  done — which 
will  be  known  by  dropping  into  cold  water,  when  it  should  be 
quite  crisp — let  it  stand  aside  till  the  boiling  has  ceased,  and 
then  stir  in  the  juice  of  the  lemon.  Butter  a dish,  and  pour  it 
in  about  a quarter  of  an  inch  in  thickness.  The  fire  must  be 
ipack,  and  the  taffee  stirred  all  the  time. 

Candy  Fruit. — Take  1 pound  of  the  best  loaf  sugar ; dip  each 


BOOK  OF  KNOWLEDGE. 


S3 


lump  into  a bowl  of  water,  and  put  tbe  sugar  into  your  preserving 
kettle.  Boil  it  down  and  skim  it  until  perfectly  clear,  and  in  a 
candying  state.  When  sufficiently  boiled,  have  ready  the  fruits 
you  wish  to  preserve.  Large  white  grapes,  oranges  separated 
into  small  pieces,  or  preserved  fruits,  taken  out  of  their  syrup 
and  dried,  are  very  nice.  Dip  the  fruits  into  the  prepared  sugar 
while  it  is  hot;  put  them  in  a cold  place;  they  will  soon  become 
hard. 

Popped  Corn. — Dipped  in  boiling  molasses  and  stuck  together 
forms  an  excellent  candy. 

Liquorice  Lozenges. — Extract  of  liquorice,  I pound,  powdered 
white  sugar,  2 pounds.  Mix  with  mucilage  made  with  rose- 
water. 

Fig  Candy. — Take  1 pound  of  sugar  and  1 pint  of  water,  set 
over  a slow  fire.  When  done,  add  a few  drops  of  vinegar  and  a 
lump  of  butter,  and  pour  into  pans  in  which  split  figs  are  laid. 

Raisin  Candy. — Can  be  made  in  the  same  manner,  substituting 
stoned  raisins  for  the  figs.  Common  molasses  candy  is  very 
nice  with  all  kinds  of  nuts  added. 

Scotch  Butter  Candy. — Take  1 pound  of  sugar,  1 pint  of  water; 
dissolve  and  boil.  When  done  add  1 tablespoonful  of  butter, 
and  enough  lemon  juice  and  oil  of  lemon  to  flavor. 

Icing  for  Cakes. — Beat  the  whites  of  two  small  eggs  to  a hign 
froth;  then  add  to  them  a quarter  of  a pound  of  white,  ground 
or  powdered  sugar;  beat  it  well  until  it  will  lie  in  a heap;  flavor 
with  lemon  or  rose.  This  will  frost  the  top  of  a common-sized 
cake.  Heap  what  you  suppose  to  be  sufficient  in  the  centre  of 
of  the  cake,  then  dip  a broad-bladed  knife  in  cold  water,  and 
spread  the  ice  evenly  over  the  whole  surface. 


Saffron  Lozenges. — Finely  powdered  hay-saffron,  one  ounce; 
finely  powdered  sugar,  one  pound;  finely  powdered  starch,  eight 
ounces, 


Mucilage  to  mix. 

Chocolate  Cream , — Chocolate,  scraped  fine,  ounce,  thick 
cream,  1 pint;  sugar,  (best,)  3 ounces;  heat  it  nearly  to  boiling, 
then  remove  it  from  the  fire,  and  mill  it  well.  When  cold  add 
the  whites  of  four  or  five  eggs;  whisk  rapidly  and  take  up  the 
froth  on  a sieve;  serve  the  cream  in  glasses,  and  pile  up  the  froth 
on  the  top  of  them. 


54 


BOOK  OF  KNOWLEDGE). 


Candied  Lemon  or  Peppermint  for  Colds. — Boil  1%  pounds  sugar 
in  a half  pint  of  water,  till  it  begins  to  candy  round  the  sides; 
put  in  eight  drops  of  essence;  pour  it  upon  buttered  paper,  and 
cut  it  with  a knife. 


FOR  THE  HOUSEHOLD  AND  EVERY 
DAY  REQUIREMENTS. 

Alum  in  Starch. — For  starching  muslins,  ginghams,  and  cal- 
icoes, dissolve  a piece  of  alum  the  size  of  a shellbark,  for  every 
pint  of  starch,  and  add  to  it.  By  so  doing  the  colors  will  keep 
bright  for  a long  time,  which  is  very  desirable  when  dresses  must 
be  often  washed,  and  the  cost  is  but  a trifle. 

Cider  Yeast. — Take  cider  from  sour  apples,  before  it  ferments, 
scald,  skim  thoroughly,  and  pour,  while  hot,  upon  flour  enough 
to  make  a stiff  batter.  When  cool,  add  yeast  of  any  kind,  and 
let  it  rise,  stirring  it  down  as  often  as  it  tries  to  run  over  for 
several  days,  then  put  it  in  a cool  place  (where  it  will  not  freeze), 
and  you  will  have  something  equal  to  the  best  hop  yeast.  It 
will  keep  until  May  without  any  further  labor. 

To  Destroy  Cockroaches. — The  following  is  said  to  be  effectual. 
These  vermin  are  easily  destroyed,  simply  by  cutting  up  green 
cucumbers  at  night,  and  placing  them  about  where  roaches  com- 
mit depredations.  What  is  cut  from  the  cucumbers  in  preparing 
them  for  the  table  answers  the  purpose  as  well,  and  three  ap- 
plications will  destroy  all  the  roaches  in  the  house.  Remove 
the  peelings  in  the  morning,  and  renew  them  at  night. 

Fire  Findlers. — Take  a quart  of  tar  and  three  pounds  of  resin, 
melt  them,  bring  to  a cooling  temperature,  mix  with  as  much 
sawdust,  wTith  a little  charcoal  added,  as  can  be  worked  in; 
spread  out  while  hot  upon  a board,  when  cold  break  up  into 
lumps  of  the  size  of  a large  hickory  nut,  and  you  have,  at  a small 
expense,  kindling  material  enough  for  a household  for  one  year. 
They  will  easily  ignite  from  a match  and  burn  with  a strong 
blaze,  long  enough  to  start  any  wood  that  is  fit  t©  burn. 

Remedy  against  Moths. — An  ounce  of  gum  camphor  and  one  or 
the  powdered  shell  of  red  pepper  are  macerated  in  eight  ounces 

strong  alcohol  for  several  days,  then  strained.  With  thi» 


BOOK  OF  KNOWLEDGE. 


55 


tincture  the  furs  or  cloth  are  sprinkled  over,  and  rolled  up  in 
sheets.  Instead  of  the  pepper,  bitter  apple  may  be  used.  This 
remedy  is  used  in  Russia  under  the  name  of  the  Chinese  tincture 
of  moths. 

Substitute  for  Yeast. — Boil  one  pound  of  flour,  one  quarter 
pound  of  brown  sugar  and  a little  salt  in  two  gallons  of  water 
for  one  hour.  When  milk-warm,  bottle  and  cork  close,  and  it 
will  be  ready  for  use  in  twenty-four  hours. 

To  Make  Lye. — Have  a large  tub  or  cask  and  bore  a hole  on 
one  side  for  a tap,  near  the  bottom;  place  several  bricks  near  the 
hole  and  cover  them  with  straw.  Fill  the  barrel  with  strong 
wood  ashes.  Oak  ashes  are  strongest,  and  those  of  apple  tree 
wood  make  the  whitest  soap.  Pour  on  boiling  water  until  it 
begins  to  run,  then  put  in  the  tap  and  let  it  soak.  If  the  ashes 
settle  down  as  they  are  wet,  fill  it  until  full. 

Tomato  Wine. — Take  ripe  fresh  tomatoes,  mash  very  fine, 
strain  through  a fine  sieve,  sweeten  with  good  sugar,  to  suit  the 
taste,  set  it  away  in  an  earthen  or  glass  vessel,  nearly  full,  cover 
tight,  with  exception  of  a small  hole  for  the  refuse  to  work  off 
through  during  its  fermentation.  When  it  is  done  fermenting 
it  will  become  pure  and  clear.  Then  bottle,  and  cork  tight.  A 
little  salt  improves  its  flavor;  age  improves  it. 

To  Color  Brown  on  Cotton  or  Woolen. — For  ten  pounds  of  cloth 
boil  three  pounds  of  catechu  in  as  much  water  as  needed  to 
cover  the  goods.  When  dissolved,  add  four  ounces  of  blue 
vitriol;  stir  it  well;  put  in  the  cloth  and  let  it  remain  all  night; 
in  the  morning  drain  it  thoroughly;  put  four  ounces  of  bi-chro- 
mate of  potash  in  boiling  water  sufficient  to  cover  your  goods; 
let  it  remain  fifteen  minutes;  wash  in  cold  water;  color  in  iron. 

To  Cleanse  and  Brighten  Faded  Brussels  Carpet. — Boil  some  bran 
in  water  and  with  this  wash  the  carpet  with  a flannel  and  brush, 
using  Fuller’s  earth  for  the  worst  parts.  When  dry  the  carpet 
must  be  well  beaten  to  get  out  the  fuller’s  earth,  then  washed 
over  with  a weak  solution  of  alum  to  brighten  the  colors.  Some 
housekeepers  cleanse  and  brighten  carpets  by  sprinkling  them 
first  with  fine  salt  and  then  sweeping  them  thoroughly. 

To  give  Stoves  a fi/re  Brilliant  Appearance. — A teaspoonful  of 
pulverized  alum  mixed  with  stove  polish  will  give  the  stove  a 
fine  lustre,  which  will  be  quite  permanent. 


5$ 


BOOK  OF  KNOWLEDGE. 


Method  of  Keeping  Hams  in  Summer . — Make  bags  of  unbleached 
muslin;  place  in  the  bottom  a little  good  sweet  hay;  put  in  the 
ham,  and  then  press  around  and  over  it  firmly  more  hay;  tie  the 
bag  and  hang  up  in  a dry  place.  Ham  secured  in  this  way  will 
keep  for  years. 

How  to  Cause  Vegetables  and  Fruits  to  Grow  to  an  Enormous  Size 
and  also  to  Increase  the  Brilliancy  and  Fragrancy  of  Flowers. — A 
curious  discovery  has  recently  been  made  public  in  France,  in 
regard  to  the  culture  of  vegetable  and  fruit  trees.  By  watering 
with  a solution  of  sulphate  of  iron,  the  most  wonderful  fecundity 
has  been  attained.  Pear-trees  and  beans,  which  have  been  sub- 
mitted to  this  treatment,  have  nearly  doubled  in  the  size  of  their 
productions,  and  a noti^eafele  improvement  has  been  remarked 
in  their  flavor.  Dr.  Becourt  reports  that  while  at  the  head  of 
an  establishment  at  Enghien,  or  the  sulphurous  springs,  he  had 
the  gardens  and  plantations  connected  with  it  watered,  during 
several  weeks  of  the  early  spring,  with  sulphurous  water,  and 
not  only  the  plantations  prospered  to  a remarkable  extent,  but 
flowers  acquired,  a peculiar  brilliancy  of  coloring  and  healthy 
aspect  which  attracted  universal  attention. 

Drying  Corn. — With  a sharp  knife  shave  the  com  from  the  ear, 
then  scrape  the  cob,  leaving  one-halfthe  hull  clinging  to  the  cob. 
Place  a tin  or  earthen  vessel  two-thirds  full  of  this  “milk  of  corn,, 
over  a kettle  of  boiling  water,  stir  frequently  until  dry  enough  to 
spread  upon  a firm  cloth  without  sticking,  when  the  wind  and  sun 
(away  from  dust  and  flies)  will  soon  complete  the  process.  To 
prepare  for  the  table,  put  iu  cold  water,  set  it  where  it  will  be- 
come hot,  but  not  boil,  for  two  hours;  then  season  with  salt  and 
pepper,  boil  for  ten  minutes  ; add  of  butter  and  white  sugar  a 
tablespoonful  of  each  just  before  ready  to  serve. 

To  Destroy  Lice  on  Chickens. — The  following  will  kill  lice  on 
the  first  application  : Put  six  cents  worth  of  cracked  Coculus  In - 
dicus  berries  into  a bottle  that  will  hold  a half  pint  of  alcohol; 
fill  the  bottle  with  alcohol,  and  let  it  stand  twenty-four  hours. 
When  the  hen  comes  off  with  the  young  chickens,  take  the  mix- 
ture, and  with  a small  cotton  rag,  wet  the  head  of  each  chicken 
enough  to  have  it  reach  through  the  little  feathers  to  the  skin; 
also  with  the  same  rag,  wet  the  hen  under  her  wings.  Be  care- 
ful that  no  child,  nor  any  one  else,  uses  it,  because  it  is  a deadly 
poison , 


BOOK  OF  KNOWLEDGE. 


57 


Cracked  Wheat. — For  a pint  of  the  cracked  grain,  have  two 
quarts  of  water  boiling  in  a smooth  iron  pot  over  a quick  fire; 
stir  in  the  wheat  slowly;  boil  fast  and  stir  constantly  for  the 
first  half  hour  cooking,  or  until  it  begins  to  thicken  and  4 ‘pop 
up;”  then  lift  from  the  quick  fire,  and  place  the  pot  where  the 
wheat  will  cook  slowly  for  an  hour  longer.  Keep  it  covered 
closely,  stir  now  and  then,  and  be  careful  not  to  let  it  burn  at 
the  bottom.  Wheat  cooked  thus  is  much  sweeter  and  richer 
than  when  left  to  soak  and  simmer  for  hours,  as  many  think 
necessary.  White  wheat  cooks  the  easiest.  When  ready  to 
dish  out,  have  your  moulds  moistered  with  cold  water,  cover 
lightly,  and  set  in  a cool  place.  Eat  warm  or  cold  with  milk 
and  sugar. 

How  to  have  Green  Pea  Soup  in  Winter. — Sow  peas  thickly  in 
pots  and  boxes,  say  six  weeks  before  the  soup  is  wanted.  Place 
them  in  a temperature  of  6o°  or  so,  close  to  the  glass  in  a house 
or  pit.  Cut  the  plants  as  soon  as  they  attain  a height  of  from 
three  to  six  inches,  and  rub  them  through  a sieve.  The  shoots 
alone  will  make  a fair  soup.  Mixed  with  dry  peas,  also 
passed  through  a sieve,  no  one  could  scarcely  distinguish  color 
or  flavor  from  that  of  real  green  pea  soup.  There  is,  however, 
considerable  difference  in  the  flavor  of  pea  leaves,  as  well  as  of 
the  peas  themselves.  The  best  marrows,  such  as  Ne  Plus  Ultra 
and  Veitche’s  Perfection,  yield  the  most  piquant  cuttings.  Also 
the  more  light  the  plants  receive  the  higher  the  flavor,  plants 
drawn  up  or  at  all  blanched,  being  by  no  means  comparable 
with  those  well  and  strongly  grown. 

In  the  spring,  a few  patches  or  rows  may  be  sown  in  open 
quarters  expressly  for  green  cuttings.  These  are  most  perfect 
and  full  flavored  when  four  inches  high.  When  too  long  the 
flavor  seems  to  have  run  to  wood,  and  the  peculiar  aroma  of 
green  peas  is  weaker. 

There  is  yet  another  mode  of  making  green  pea  soup  at  any 
season  at  very  short  notice.  Chip  the  peas  by  steeping  them  in 
water  and  leaving  them  in  a warm  place  for  a few  days.  Then 
slightly  boil  or  stew,  chips  and  all,  and  pass  them  through  a 
sieve.  The  flavor  is  full  and  good,  though  such  pea  soup  lacks 
color.  It  is  astonishing  how  much  the  mere  vegetation  of  seeds 
develops  their  more  active  and  predominant  flavor  or  qualities; 


5» 


BOOK  OF  KNOWLEDGE. 


a fact  that  might  often  be  turned  to  useful  account  in  the  kitchen 
in  flavoring  of  soups  or  dishes,  with  turnips,  celery,  parsley,  &c. 

Composition  for  Restoring  Scorched  Linen. — Boil,  to  a good  con- 
sistency, in  half  a pint  of  vinegar,  two  ounces  of  Fuller’s  earth, 
an  ounce  of  hen’s  dung,  half  an  ounce  of  cake  soap,  and  the 
juice  of  two  onions.  Spread  this  composition  over  the  whole  of 
the  damaged  part;  and  if  the  scorching  is  not  quite  through, 
and  the  threads  actually  consumed,  after  suffering  it  to  dry  on, 
and  letting  it  receive  a subsequent  good  washing  or  two,  the 
place  will  appear  full  white  and  perfect  as  any  other  part  of 
the  linen. 

To  Remove  Indelible  Ink  Stains . — Soak  the  stained  spot  in  strong 
salt  water,  then  wash  it  with  ammonia.  Salt  changes  the 
nitrate  of  silver  into  chloride  of  silver,  and  ammonia  dissolves 
the  chloride. 

To  Cook  Cauliflower . — Choose  those  that  are  close  and  white 
and  of  middle  size,  trim  off  the  outside  leaves,  cut  the  stalk  off 
flat  at  the  bottom,  let  them  lie  in  salt  and  water  an  hour  before 
you  boil  them.  Put  them  into  boiling  water  with  a handful  of 
salt  in  it,  skim  it  well  and  let  it  boil  slowly  till  done.  Fifteen 
minutes  will  suffice  for  a small  one,  and  twenty  will  be  long 
enough  for  a large  one.  If  it  is  boiled  a minute  or  two  after  it 
is  done  the  flavor  will  be  impaired. 

To  Pickle  String  Beans. — Place  them  in  a pan  with  alternate 
layers  of  salt  and  leave  them  thus  for  twenty-four  hours.  Drain 
them  and  place  them  in  a jar  with  allspice,  cloves,  pepper,  and 
a little  salt.  Boil  enough  vinegar  to  cover  them,  pour  over 
them  and  let  them  stand  till  the  next  day,  boil  the  vinegar  the 
second  time,  and  pour  it  on  again.  The  next  day  boil  the 
vinegar  for  the  last  time,  pour  it  over  the  beans,  and  when  quite 
cold,  cover  the  jar  tightly  and  set  in  a cool  closet. 

Chili  Sauce. — Twelve  ripe  tomatoes,  four  ripe  peppers,  two 
onions,  two  tablespoofuls  of  salt,  two  tablespoonfuls  of  sugar, 
three  tea-cups  of  vinegar,  a little  cinnamon;  peel  the  tomatoes 
and  chop  them  fine,  also  the  peppers  and  onions,  and  boil  all 
together  one  hour. 

How  to  Cause  a Baby  to  Thrive  and  Grow. — Try  the  milk  first 
drawn  from  a cow  that  is  fresh,  add  one-quarter  water,  and  a 
little  sugar.  If  the  milk  constipates,  sweeten  it  with  molasses* 


BOOK  OF  KNOWLEDGE. 


59 


or  mix  with  it  a small  quantity  of  magnesia.  Abjure  soothing 
syrups,  and  for  colic  give  catnip  or  smellage  tea.  Give  the  baby 
a tepid  bath  at  night  as  well  as  in  the  morning,  rubbing  him 
well  with  the  hand.  After  the  bath,  let  him  feed  and  then  sleep, 
We  find  open  air  the  best  tonics  for  babies.  Ours  takes  his  naps 
out  of  doors  in  the  shade  during  the  warm  weather,  and  his 
cheeks  are  two  roses. 

To  Can  Gooseberries  without  Breaking  them. — Fill  the  cans  with 
berries,  and  partly  cover  with  water,  set  the  jars  into  a vessel  of 
water,  and  raise  the  temperature  to  the  boiling  point.  Boil  eight 
minutes,  remove  from  the  kettle,  cover  with  boiling  water,  and 
seal  immediately.  If  sugar  is  used,  let  it  be  pure  white,  and  al- 
low eight  ounces  to  a quart  of  berries.  Make  into  a syrup,  and 
use  in  the  cans  instead  of  water.  The  glass  cans  with  glass  tops, 
a rubber  and  a screw  ring,  we  have  found  the  simplest  and  most 
perfect  of  the  many  kinds  offered  for  sale  in  the  market. 

Ready  Mode  of  Mending  Cracks  in  Stoves,  Pipes,  and  Iron  Ovens. 
— When  a crack  is  discovered  in  a stove,  through  which  the  fire 
or  smoke  penetrates,  the  aperture  may  be  completely  closed  in 
a moment  with  a composition  consisting  of  wood  ashes  and  com- 
mon salt,  made  up  into  paste  with  a little  water,  and  plastered 
over  the  crack.  The  good  effect  is  equally  certain,  whether  the 
stove,  etc. , be  cold  or  hot. 

Preservation  of  Milk  and  Cream. — Put  the  milk  into  bottles, 
then  place  them  in  a saucepan  with  cold  water,  and  gradually 
raise  it  to  the  boiling  point;  take  it  from  the  fire,  [and  instantly 
cork  the  bottles,  then  raise  the  milk  once  more  to  the  boiling 
point  for  half  a minute.  Finally  let  the  bottles  cool  in  the  water 
in  which  they  were  boiled.  Milk  thus  treated  will  remain  per- 
fectly good  for  six  months.  Emigrants,  especially  those  having 
children  will  find  the  above  hint  add  much  to  their  comfort 
while  on  their  voyage. 

To  Keep  Milk  from  Turning  Sour. — Add  a little  sub-carbonate  of 
soda,  or  o**  potash.  This  by  combining  with,  and  neutralizing 
the  acetic  acid  formed,  ha9  the  desired  effect,  and  keeps  the 
milk  from  turning  sooner  than  it  otherwise  would.  The  addi- 
tion is  perfectly  harmless,  and  does  not  injure  the  taste. 

Strawberry  Vinegar . — Put  four  pounds  of  very  ripe  strawberries, 
nicely  dressed,  into  three  quarts  of  the  best  vinegar,  and  let  them 


6o 


BOOK  OF  KNOWLEDGE. 


stand  three  or  four  days;  then  drain  the  vinegar  through  a j elly- 
bag,  and  pour  it  on  the  same  quantity  of  fruit.  Repeat  the  process 
in  the  days  for  a third  time.  Finally,  to  each  pound  of  the 
liquor  thus  obtained,  add  one  pound  of  fine  sugar.  Bottle,  and 
let  it  stand  covered,  but  not  tightly  corked,  one  week;  then  cork 
it  tight,  and  set  it  in  a cool,  dry  place,  where  it  will  not  freeze. 
Raspberry  vinegar  is  made  the  same  way. 

Cider  Vinegar. — After  cider  has  become  too  sour  for  use,  set  it 
in  a warm  place,  put  to  it  occasionally  the  rinsings  of  the  sugar 
basin  or  molasses  jug,  and  any  remains  of  ale  or  cold  tea;  let  it 
remain  with  the  bung  open,  and  you  will  soon  have  the  best  of 
vinegar. 

To  give  Lustre  to  Silver. — Dissolve  a quantity  of  alum  in  water, 
so  as  to  make  a pretty  strong  brine,  and  skim  it  carefully;  then 
add  some  soap  to  it,  and  dip  a linen  rag  in  it,  and  rub  over  the 
silver. 

To  make  Water-Proof  Porous  Cloth. — Close  water-proof  cloth 
fabrics,  such  as  glazed  oil-cloth,  Indian-rubber,  and  guttapercha 
cloth  are  completely  water-proof,  put  do  not  permit  perspiration 
and  the  exhalted  gases  from  the  skin  to  pass  through  them,  be- 
cause they  are  air-tight  as  well  as  water-tight.  Persons  who 
wear  air-tight  garments  soon  become  faint,  if  they  are  under* 
going  severe  exercise,  such  as  that  to  which  soldiers  are  exposed 
when  on  march.  A porous,  water-proof  cloth,  therefore,  is  th& 
best  for  outer  garments  during  wet  weather,  for  those  whose  du* 
ties  or  labor  causes  them  to  prespire  freely.  The  best  way  foi 
preparing  such  cloth  is  by  the  following  process:  Take  2X  lbs. 
of  alum  and  dissolve  this  in  10  gallons  of  boiling  water;  then  in 
a separate  vessel  dissolve  the  same  quantity  of  sugar  of  lead  in 
10  gallons  of  water,  and  mix  the  two  solutions.  The  cloth  is 
now  well  handled  in  this  liquid,  until  every  part  of  it  is  pen- 
etrated; then  it  is  squeezed  and  dried  in  the  air,  or  in  a warm 
apartment,  then  washed  in  cold  water  and  dried  again,  when  it 
is  fit  for  use.  If  necessary,  the  cloth  may  be  dipped  in  the 
liquid  and  dried  twice  before  being  washed.  The  liquor  appears 
curdled,  when  the  alum  and  lead  solutions  are  mixed  together. 
This  is  the  result  of  double  decomposition,  the  sulphate  of  lead, 
which  is  an  insoluble  salt,  being  formed.  The  sulphate  of  lead  is 
taken  up  in  the  pores  of  the  cloth,  and  it  is  unaffected  by  rains 


BOOK  OF  KNOWLEDGE. 


61 


or  moisture,  and  yet  it  does  not  render  the  cloth  air-tight.  Such 
cloth  is  also  partially  non-inflammable.  A solution  of  alum  it- 
self will  render  cloth,  prepared  as  described,  partially  water- 
proof, but  it  is  not  so  good  as  the  sulphate  of  lead.  Such  cloth 
— cotton  or  woolen — sheds  rain  like  the  feathers  on  the  back  of 
a duck. 

To  Cleanse  Carpet. — i teaspoonful  liquid  ammonia  in  i gallon 
warm  water,  will  often  restore  the  color  of  carpets,  even  if  pro- 
duced by  acid  or  alkali.  If  a ceiling  has  been  whitewashed  with 
carpet  down,  and  a few  drops  are  visible,  this  will  remove  it. 
Or,  after  the  carpet  is  well  beaten  and  brushed,  scour  it  with  ox- 
gall, which  will  not  only  extract  grease  but  freshen  the  colors — 
i pint  of  gall  in  three  gallons  of  warm  water,  will  do  a large 
carpet.  Table  floor-cloths  may  be  thus  washed.  The  suds  left 
from  a wash  where  ammonia  is  used,  even  if  almost  cold,  cleanses 
these  floor-cloths  well. 

To  Keep  Hams. — After  the  meat  has  been  well  cured  by  pickle 
and  smoke,  take  some  clean  ashes  from  bits  of  coal;  moisten 
them  with  a little  water  so  that  they  will  form  a paste,  or  else 
just  wet  the  hams  a little,  and  rub  on  the  dry  ashes.  Rubbed 
in  thoroughly  they  serve  as  a capital  insect  protector,  and  the 
hams  can  be  hung  up  in  the  smoke-house  or  wood-chamber 
without  any  danger  of  molestation. 

A Cold  Cement  for  Mending  Earthenware,  says  a recent  English 
work,  reckoned  a great  secret  among  workmen,  is  made  by 
grating  a pound  of  old  cheese,  with  a bread  grater,  into  a quart 
of  milk,  in  which  it  must  be  left  for  a period  of  fourteen  hours. 
It  should  be  stirred  quite  often.  A pound  of  unslaked  lime, 
finely  pulverized  in  a mortar,  is  then  added,  and  the  whole  is 
thoroughly  mixed  by  beating.  This  done,  the  whites  of  twenty- 
five  eggs  are  incorporated  with  the  rest,  and  the  whole  is  ready 
for  use.  There  is  another  cement  for  the  same  purpose  which 
is  used  hot.  It  is  made  of  resin,  beeswax,  brick  dust,  and  chalk 
boiled  together.  The  substances  to  be  cemented  must  be  heated, 
and  when  the  surfaces  are  coated  with  cement,  they  must  be 
rubbed  hard  upon  each  other,  as  in  making  a glue  joint  with 
wood. 

How  to  Make  Cucumber  Vines  Bear  Five  Crops.— When  a cucum- 
ber La  taken  from  the  vine  let  it  be  cut  with  a knife  leaving  about 


62 


BOOK  OF  KNOWLEDGE. 


the  eight  of  an  inch  of  the  cucumber  on  the  stem,  then  slit  the 
stem  with  a knife  from  the  end  to  the  vine,  leaving  a small 
portion  of  the  cucumber  on  each  division,  and  on  each  separate 
slit  there  will  be  a new  cucumber  as  large  as  the  first’ 

White  Cement.-*- Take  white  (fish)  glue,  i lb.  ro  oz.,  dry  white 
lead  6 oz. ; soft  water  3 pints;  alcohol  1 pint. 

Dissolve  ;the  glue  by  putting  it  in  a tin  kettle  or  dish,  cou- 
taining  the  water,  and  set  this  dish  in  a kettle  of  water,  to  pre- 
vent the  glue  from  being  burned;  when  the  glue  is  all  dissolved, 
put  in  the  lead  and  stir  and  boil  until  it  is  thoroughly  mixed; 
remove  from  the  fire,  and  when  cool  enough  to  bottle,  add  the 
alcohol,  and  bottle  while  it  is  yet  warm,  keeping  it  corked.  This 
last  recipe  has  been  sold  about  the  country  for  from  twenty-five 
cents  to  five  dollars,  and  one  man  gave  a horse  for  it. 

To  Clean  Furniture. — An  old  cabinet  maker  says  the  best 
preparation  for.  cleaning  picture  frames  and  restoring  furniture, 
especially  that  somewhat  marred  or  scratched,  is  a mixture  of 
three  parts  linseed  oil  and  one  part  spirits  ot  turpentine.  It 
not  only  covers  the  disfigured  surface,  but  restores  wood  to  its 
natural  color,  and  leaves  a lustre  upon  its  surface.  Put  on  with 
a woolen  cloth,  and  when  dry,  rub  with  woolen. 

Bruises  on  Furniture.— Wet  the  part  in  warm  water;  double  a 
piece  of  brown  paper  five  or  six  times,  soak  in  the  warm  water, 
and  lay  it  on  the  place,  apply  on  that  a warm,  but  not  hot,  flat- 
iron till  the  moisture  is  evaporated.  If  the  bruise  be  not  gonr 
repeat  the  process.  After  two  or  three  applications  the  dent  wilJ 
be  raised  to  the  surface.  If  the  bruise  be  small,  merely  soak  it 
with  warm  water,  and  hold  a red-hot  iron  near  the  surface  keep' 
ing  the  surface  continually  wet — the  bruise  will  soon  disappear. 

To  Prevent  Iron  Rust. — Kerosene  applied  to  stoves  or  farming 
implements,  during  summer,  will  prevent  their  rusting. 

To  Color  Sheep  Skins. — Unslaked  lime  and  litharge  equal  parts, 
mixed  to  a thin  paste  with  water,  will  color  buff — several  coats 
will  make  it  a dark  brown;  by  adding  a little  ammonia  and 
nitrate  of  silver  a fine  black  is  produced.  Terra  japonica  will 
impart  a “tan  color”  to  wool,  and  the  red  shade  is  deepened  by 
sponging  with  a solution  of  lime  and  water,  using  a strong  solu* 
tion  of  alum  water  to  “set”  the  colors;  1 part  crystalized  nitrate 
silver,  8 parts  carDonate  ammonia,  and  1 K parts  ot  soft  water 


BOOK  OF  KNOWLEDGE. 


H 


ss  brown  ; every  additional  coat  darkens  the  aolor  until  a 
blav v~  is  obtained. 

Remedy  for  Burns. — Take  one  teacup  of  lard  and  the  whites  of 
two  eggs,  work  together  as  much  as  it  can  be,  then  spread  on 
•sloths  and  apply.  Change  as  often  as  necessary. 

How  Sunn  mer  Suits  should  be  Washed. — Summer  suits  are  nearly 
all  mad  ;,  of  white  or  buff  linen,  pique,  cambric,  or  muslin,  and 
fr  l art  of  preserving  the  new  appearance  after  washing  is  a 
matter  of  the  greatest  importance.  Common  washwomen  spoil 
everything  with  soda,  and  nothing  is  more  frequent  than  to  see 
the  delicate  tints  of  lawns  and  percales  turned  into  dark  blotches 
and  muddy  streaks  by  the  ignorance  and  vandalism  of  a laun- 
dress. It  is  worth  while  for  ladies  to  pay  attention  to  this,  and 
insist  upon  having  their  summer  dresses  washed  according  to 
the  directions  which  they  should  be  prepared  to  give  their  laun- 
dresses themselves.  In  the  first  place,  the  water  should  be  tepid, 
the  soap  should  not  be  allowed  to  touch  the  fabric;  it  should  be 
washed  and  rinsed  quick,  turned  upon  the  wrong  side,  and  hung 
in  the  shade  to  dry,  and  when  starched  (in  thin  boiled  but  not 
boiling  starch)  should  be  folded  in  sheets  or  towels,  and  ironed 
upon  the  wrong  side  as  soon  as  possible.  But  linen  should  be 
washed  in  water  in  which  hay  or  a quart  bag  of  bran  has  been 
boiled.  This  last  will  be  found  to  answer  for  starch  as  well,  and 
is  excellent  for  pink  dresses  of  all  kinds,  but  a handful  of  salt  is 
very  useful  also  to  set  the  colors  of  light  cambrics  and  dotted 
lawns;  and  a little  ox  gall  will  not  only  set  but  brighten  yellow 
and  purple  tints,  and  has  a good  affect  upon  green. 

How  to  Fasten  Rubber  to  Wood  and  Metal. — As  rubber  plates  and 
rings  are  now-a-days  used  almost  exclusively  for  making  con- 
nections between  steam  and  other  pipes  and  apparatus,  much 
annoyance  is  often  experienced  by  the  impossibility  or  imper- 
fection of  an  air-tight  connection.  This  is  obviated  entirely  by 
employing  a cement  which  fastens  alike  well  to  the  rubber  and 
to  the  metal  or  wood.  Such  cement  is  prepared  by  a solution 
of  shellac  in  ammonia.  This  is  best  made  by  soaking  pulverized 
gum  shellac  in  ten  times  its  weight  of  strong  ammonia,  when  a 
slimy  mass  is  obtained,  which  in  three  or  four  weeks  will  become 
liquid  without  the  use  of  hot  water.  This  softens  th^  rubber, 
and  becomes,  after  volatilization  of  the  ammonia,  har^  and  it»^ 
permeable  to  gases  and  fluids. 


64 


BOOK  OF  KNOWLEDGE. 


Renewing  Maroon  Colors  on  Wool. — 'Wash  the  goods  in  'very 
weak  lye;  then  rinse  thoroughly  in  clear  water;  thus  you  have  ^ 
beautiful,  even  color,  although  your  goods  have  been  much 
faded  and  stained.  Though  the  color  thus  obtained  may  not  b^ 
the  exact  shade  as  when  new,  it  Is,  however,  a very  pretty  one. 
The  above  will  not  answer  for  other  than  all  woolen  goods  of  u 
maroon  color. 

To  make  Water-Proof  Cloth  out  of  thick  Ducking. — The  following 
French  recipe  is  given:  Take  two  pounds  four  ounces  of  alum, 
and  dissolve  it  in  ten  gallons  of  water.  In  like  manner  dissolve 
the  same  quantity  of  sugar  of  lead  in  a similar  quantity  of  water, 
and  mix  the  two  together.  They  form  a precipitate  of  the  sul- 
phate of  lead.  The  clear  liquor  is  now  withdrawn,  and  the  cloth 
immersed  one  hour  in  the  solution,  when  it  is  taken  out  and 
dried  in  the  shade,  washed  in  clean  water  and  dried  again. 

Cochineal  Coloring. — The  following  is  a good  recipe:— Cochineal, 
alum,  cream  tartar  carb.  potassa,  each  three  drachms;  watei 
eight  ounces;  sugar  six  ounces.  Rub  the  cochineal,  alum  and 
cream  tartar,  with  eight  ounces  boiling  water,  and,  when  cold, 
gradually  add  carb.  potassa,  and  strain;  pour  water  on  the 
strainer  sufficient  to  measure  eight  fluid  ounces,  then  add  the 
sugar. 

How  to  Stop  a Pinhole  in  Lead  Pipe.— Take  a ten-penny  nail 
place  the  square  end  upon  the  hole,  and  hit  it  two  or  three  slight 
blows  with  s hammer,  and  the  orifice  is  closed  as  tight  as  though 
you  had  employed  a plumber  to  do  it  at  a cost  of  a dollar  or 
more. 

To  Build  a Chimney  that  Will  Not  Smoke. — The  Scientific  Ameri- 
can gives  the  following  hints  to  those  who  would  “build  a 
chimney  that  would  not  smoke:” — The  chief  point  is  to  make 
the  throat  not  less  than  four  inches  broad  and  12  long;  then  the 
chimney  should  be  abrnptly  enlarged  to  double  the  size,  and  so 
continue  for  one  foot  or  more;  then  it  may  be  gradually  tapered 
off  as  desired.  But  the  inside  of  the  chimney  throughout  its 
whole  length  to  the  top,  should  be  plastered  very  smooth  with 
good  mortar,  which  will  harden  with  age.  The  area  of  a chimney 
should  be  at  least  half  a square  foot,  and  no  flues  less  than  sixty 
square  inches.  The  best  shape  for  a chimney  is  circular,  or 
many-sided,  as  giving  less  friction,  (brick  is  the  best  material  as 
it  is  a non-conductor  J ana  tne  higher  above  the  root  the  better. 


BOOK  OF  KNOWLEDGE. 


«$ 


To  Prevent  Turners'  Wood  Splitting. — Small  pieces  of  valuable 
wood,  such  kinds  as  are  used  for  turning,  etc.,  are  very  liable  to 
split  readily — that  is,  outward  from  the  centre.  To  prevent  this, 
soak  the  pieces,  when  first  cut,  in  cold  water  for  twenty-four 
hours,  then  boil  in  hot  water  for  two  or  three  hours,  and  after- 
ward dry  slowly,  and  under  cover.  This  will  be  found  useful  in 
making  handsome  mantle,  toilet,  and  other  articles  from  sumac, 
cherry,  and  other  woods  that  never  grow  very  large. 

To  remove  Dry  Paint  on  Windows.— The  most  economical  way 
to  remove  dry  paint  from  the  panes  is  to  make  a small  swab  hav- 
ing a handle  some  eight  inches  long,  dip  it  in  a little  diluted 
oxalic  acid,  and  rub  off  the  paint  with  a swab. 

Everlasting  Fence  Posts.  —I  discovered  many  years  ago  that 
wood  could  be  made  to  last  longer  than  iron  in  the  ground  but 
thought  the  process  so  simple  and  inexpensive  that  it  was  not 
worth  while  making  any  stir  about  it.  I would  as  soon  have 
poplar,  basswood,  or  quaking  ash  as  any  other  kind  of  timber 
for  fence  posts.  I have  taken  out  basswood  posts  after  having 
been  set  seven  years,  which  were  as  sound  when  taken  out  as 
when  they  were  first  put  in  the  ground.  Time  and  weather 
seemed  to  have  no  effect  on  Ifaem.  The  posts  can  be  prepared 
for  less  than  two  cents  a pieca  This  is  the  recipe:  Take  boiled 
linseed  oil  and  stir  it  in  pulverized  charcoal  to  the  consistency 
of  paint.  Put  a coat  of  this  over  the  timber,  and  there  is  not  a 
man  who  will  live  to  see  it  rotten. 

How  to  Test  the  Richness  of  Milk. — Procure  any  long!  glass 
vessel — a cologne  bottle  or  long  phial.  Take  a narrow  strip  of 
paper,  j ust  the  length  from  the  neck  to  the  bottom  of  the  phial, 
and  mark  it  off  with  one  hundred  lines  at  equal  distances;  or 
fifty  lines,  and  count  each  as  two,  and  paste  it  upon  the  phial, 
so  as  to  divide  its  length  into  a hundred  equal  parts.  Fill  it  to 
the  highest  mark  with  milk  fresh  from  the  cow,  and  allow  it  to 
stand  in  a perpendicular  position  twenty-four  hours.  The  num- 
ber of  spaces  occupied  by  the  cream  will  give  you  its  exact  pre- 
centage  in  the  milk  without  any  guess  work. 

To  Mend  Tinware  by  the  heat  of  a Candle. — Take  a vial  about  two* 
thirds  full  of  muriatic  acid,  and  put  into  it  little  bits  of  sheet 
zinc  as  long  as  it  dissolves  them;  then  put  in  a crump  of  sal- 
ammoniac,  and  fill  it  up  with  water,  and  it  is  ready  for  use. 


66 


BOOK  OF  KNOWLEDGE. 


Then,  with  the  cork  of  the  vial,  wet  the  place  to  be  mended 
with  the  preparation;  then  put  a piece  of  sheet  zinc  over  the  ho^e, 
and  hold  a lighted  candle  or  spirit-lamp  under  the  place,  wh*ch 
melts  the  solder  on  the  tin,  and  causes  Ihe  zinc  to  adhere  with, 
out  further  trouble.  Wet  the  zinc  also  with  the  solution;  or  h 
little  solder  may  be  put  on  instead  of  the  zinc,  or  with  the  zina 

To  Remove  Stains. — The  stains  of  ink  on  cloth,  paper,  or  wood 
may  be  removed  by  almost  all  acids;  but  those  acids  are  to  bfe 
preferred  which  are  least  likely  to  injure  the  texture  of  the 
stained  substance.  The  muriatic  acid,  diluted  with  five  or  si* 
times  its  weight  of  water,  may  be  applied  to  the  spot,  and  after 
a minute  or  two  may  be  washed  off,  repeating  the  application  a* 
often  as  may  be  necessary.  But  the  vegetable  acids  are  attendee) 
with  less  risk,  and  are  equally  effected.  A solution  ot  the  ox 
alic,  citric  (acid  of  lemons),  or  tartareous  acids  in  water  may  b% 
applied  to  the  most  delicate  fabrics,  without  any  danger  of 
injuring  them;  and  the  same  solutions  will  discharge  writing  but 
not  printing  ink.  Hence  they  may  be  applied  in  cleaning  bookv 
which  have  been  defacedsby  writing  on  the  margin,  without 
imparing  the  text.  Lemon-juice  and  th & juice  of  sorrels  will 
also  remove  ink-stains,  but  not  so  easily  as  the  concrete  acid 
lemons  or  citric  acid. 

To  Prevent  Snow-water  or  Rain  from  Penetrating  the  Soles  or 
Shoes  or  Boots  in  Winter. — This  simple  and  effectual  remedy  is 
nothing  more  than  a little  beeswax  aad  mutton  suet,  warmed 
in  a pipkin  until  in  a liquid  state.  Then  rub  some  of  it  lightly 
over  the  edges  of  the  sole  where  the  sticnes  are,  which  will  re- 
pel the  wet,  and  not  in  the  least  prevent  the  blacking  from  having 
the  usual  effect. 

An  Easy  Method  of  preventing  Moths  in  Fur#  or  Woolens. — Spunkle 
the  furs  or  woolen  stuffs,  as  well  as  the  drawers  or  boxes  in 
which  they  are  kept,  with  spirits  of  turpentine;  the  unpleasant 
scent  of  which  will  speedily  evaporate  on  exposure  of  the  stuffs 
to  the  air.  Some  people  place  sheets  of  paper,  moistened  with 
spirits  of  turpentine,  over,  under,  or  between  pieces  of  cloth,  etc., 
and  find  it  a very  effectual  mode. 

To  keep  Moths,  Beetles,  etc.,  from  Clothe #. — Put  a piece  of  cam- 
phor in  a linen-bag,  or  some  aromatie  nerbs,  in  the  drawers, 
among  linen  or  woolen  clothes,  and  nether  moth  nor  worm 
will  come  near  them. 


BOOK  OF  KNOWLEDGE. 


6? 

To  make  Sea- water  fit  for  Washing  Linen  at  Sea. — Soda  put  into 
sea-water  renders  it  turbid:  the  lime  and  magnesia  fall  to  the 
bottom.  To  make  sea- water  fit  for  washing  linen  at  sea,  as  much 
soda  must  be  put  in  it,  as  not  only  to  effect  a complete  precipita- 
tion on  these  earths,  but  to  render  the  sea- water  sufficiently 
taxivial  or  alkaline.  Soda  should  always  be  taken  to  sea  for 
this  purpose. 

To  Destroy  Insects. — When  bugs  have  obtained  a lodgment  in 
walls  or  timber,  the  surest  mode  of  overcoming  the  nuisance  is 
to  putty  up  every  hole  is  moderately  large,  and  oil-paint  the 
whole  wall  or  timber.  In  bed-furniture,  a mixture  of  soft  soap, 
with  snuff  or  arsenic,  is  useful  to  fill  up  the  holes  where  the 
bolts  or  fastenings  are  fixed,  etc.  French  polish  may  be  applied 
to  smoother  parts  of  the  wood. 

Poultice  for  Burns  and  Frozen  Flesh. — Indian-meal  poultices, 
covered  with  young  hyson  tea;  moistened  with  hot  water,  and 
laid  over  burns  or  frozen  parts,  as  hot  as  can  be  borne,  will  re- 
lieve the  pain  in  five  minutes,  and  blisters,  if  they  have  not, 
will  not  arise.  One  poultice  is  usually  sufficient. 

Cracked  Nipples. — Glyceine  and  tannin,  equal  weights,  rubbed 
together  into  an  ointment,  is  highly  recommended,  as  is  also 
mutton  tallow  and  glycerine. 

To  take  the  Impression  of  any  Butterfly  in  all  its  Colors. — Having 
taken  a butterfly,  kill  it  without  spoiling  its  wings,  which  com 
trive  to  spread  out  as  regularly  as  possible  in  a flying  position. 
Then,  with  a small  brush  or  pencil,  take  a piece  of  white  paper; 
wash  part  of  it  with  gum-water,  a little  thicker  than  ordinary, 
so  that  it  may  easily  dry.  Afterwards,  laying  yonr  butterfly  on 
the  paper,  cut  off  the  body  close  to  the  wings,  and,  throwing  it 
away,  lay  the  paper  on  a smooth  board  with  the  fly  upwards; 
and,  laying  another  paper  over  that,  put  the  while  preparation 
into  a screw-press,  and  screw  down  very  hard,  letting  it  remain 
under  that  pressure  for  half  an  hour.  Afterwards  take  off  the 
wings  of  the  butterfly  and  you  will  find  a perfect  impression  of 
them,  with  all  their  various  colors,  marked  distinctly,  remain- 
ing on  the  paper.  When  this  is  done  draw  between  the  wings 
of  your  impression  the  body  of  the  butterfly,  and  color  it  after 
the  insect  itself. 

To  take  the  Stalls  of  Grease  from  Woolen  or  Silk . — Three  ounces 


BOOK  OF  KNOWLEDGE. 


of  spirits  of  wine,  three  ounces  of  French  chalk  powdered,  and 
five  ounces  of  pipe-clay.  Mix  the  above  ingredients,  and  make 
them  up  in  rolls  about  the  length  of  a finger,  and  you  will  find 
a never-failing  remedy  for  removing  grease  from  woollen  or 
silken  goods.  N.  B. — It  is  applied  by  rubbing  on  the  spot  either 
dry  or  wet,  and  afterwards  brushing  the  place. 

Easy  and  Safe  Method  of  discharging  Grease  from  Woollen  Cloths. 
— Fuller’s  earth  and  tobacco  pipe-clay,  being  put  wet  on  an  oil- 
spot,  absorbs  the  oil  as  the  water  evaporates,  and  leaves  the 
vegetable  or  animal  fibres  of  the  cloth  clean  on  being  beaten  or 
brushed  out.  When  the  spot  is  occasioned  by  tallow  or  wax,  it 
is  necessary  to  heat  the  part  cautiously  by  an  iron  or  the  fire 
while  the  cloth  is  drying.  In  some  kind  of  goods,  blotting-paper, 
bran,  or  raw  starch,  may  be  used  with  advantage. 

To  Take  out  Spots  of  Ink. — As  soon  as  the  accident  happens,  wet 
the  place  with  juice  of  sorrel  or  lemen,  or  with  vinegar,  and  the 
best  hard  white  soap. 

To  take  Iron-moulds  out  of  Linen. — Hold  the  iron-mould  on  the 
cover  of  a tankard  of  boiling  water,  and  rub  on  the  spot  a little 
juice  of  sorrel  and  a little  salt;  and  when  the  cloth  has  thoroughly 
imbibed  the  juice,  wash  it  in  lye. 

To  take  out  Spots  on  Silk . — Rub  the  spots  with  spirits  of  turpen- 
tine, this  spirit  exhaling,  carries  off  with  it  the  oil  that  causes 
the  spot. 

To  take  Wax  out  of  Velvet  of  all  Colors  except  Crimson. — Take  a 
crumby  wheaten  loaf,  cut  in  two,  toast  it  before  the  fire,  and, 
while  very  hot,  apply  it  to  the  part  spotted  with  wax.  Then 
apply  another  piece  of  toasted  bread  hot  as  before,  and  continue 
this  application  until  the  wax  is  entirely  taken  out. 

To  Bleach  Straw. — Straw  is  bleached  by  the  vapors  of  sulphur, 
or  a solution  of  oxalic  acid  or  chloride  of  lime.  It  may  be  dyed 
with  any  liquid  color. 

Windows , 10  Crystallize. — Dissolve  epsom-salts  in  hot  ale,  or 
solution  of  gum  arabic,  wash  it  over  the  window,  and  let  it  dry. 
If  you  wish  to  remove  any,  to  form  a border  or  centre-piece,  do 
it  with  a wet  cloth. 

Wax  for  Bottling. — Rosin,  13  parts;  wax,  1 part,  melt  and  add 
any  color.  Used  to  render  corks  and  bungs  air-tight  by  melting 
' ife  zmx  them* 


BOOK  OF  KNOWLEDGE. 


69 


Whitewash. — Slack  half  a bushel  of  lime  with  boiling  water, 
and  cover  the  vessel  to  retain  the  steam.  Strain  the  liquor,  and 
add  one  peck  of  salt  previously  dissolved  in  warm  water,  3 lbs. 
of  rice  boiled  and  ground  to  a paste,  Spanish  whiting,  8 oz. ; glue, 
I pound;  mix  and  add  hot  water,  5 gallons;  let  it  stand  a few 
days,  and  apply  hot.  It  makes  a brilliant  wash  for  inside  or 
outside  works. 

To  Purify  Water  for  Drinking. — Filter  river- water  through  a 
sponge,  more  or  less  compressed,  instead  of  stone  or  sand,  by 
which  the  water  is  not  only  rendered  more  clean,  but  whole- 
some; for  sand  is  insensibly  dissolved  by  the  water,  so  that  in 
four  or  five  years  it  will  have  lost  a fifth  part  of  its  weight. 
Powder  of  charcoal  should  be  added  to  the  sponge  when  the 
water  is  foul  or  fetid.  Those  who  examine  the  large  quantity 
of  terrene  matter  on  the  ihside  of  tea-kettels,  will  be  convinced 
all  water  should  be  boiled  before  drinking,  if  they  wish  to  avoid 
being  affected  with  gravel  or  stone,  etc. 

To  Purify  the  Muddy  Waters  of  Rivers  or  Pits. — Make  a number 
of  holes  in  the  bottom  of  a deep  tub;  lay  some  clean  gravel  there- 
on, and  above  this  some  clean  sand;  sink  this  tub  in  the  river  or 
pit,  so  that  only  a few  inches  of  the  tub  will  be  above  the  surface 
of  the  water;  the  river  or  pit  water  will  filter  through  the  sand, 
and  rise  clear  through  it  to  the  level  of  the  water  on  the  outside, 
and  will  be  pure  and  limpid. 

Method  of  Making  Putrid  Water  Sweet  in  a Night* s Time. — Four 
large  spoonfuls  of  unslacked  lime,  put  into  a puncheon  of  ninety 
gallons  of  putrid  water  at  sea,  will,  in  one  night,  make  it  as 
clear  and  sweet  as  the  best  spring- water  just  drawn;  but  unless 
the  water  is  afterwards  ventilated  sufficiently  to  carbonize  the 
lime,  it  will  be  lime-water.  Three  ounces  of  pure  unslacked 
lime  should  saturate  90  gallons  of  water. 

Tree  of  Lead. — Dissolve  an  ounce  of  sugar  of  lead  in  a quart  of 
clean  water,  and  put  it  into  a glass  decanter  or  globe.  Then 
suspend  in  the  solution,  near  the  top,  a small  piece  of  zinc  of  an 
irregular  shape.  Let  it  stand  undisturbed  for  a day,  and  it  will 
begin  to  shoot  out  into  leaves,  and  apparently  to  vegetate.  If 
left  undisturbed  for  a few  days,  it  will  become  extremely  beauti- 
ful; but  it  must  bfc  moved  with  great  caution.  It  may  appear  to 
those  unacquainted  with  chemistry,  that  the  piece  of  zinc  ac- 


70 


BOOK  OF  KNOWLEDGE. 


tually  puts  out  leaves;  but  this  is  a mistake,  for,  if  the  zinc  b* 
examined,  it  will  be  tound  nearly  unaltered.  This  phenomenon 
is  owing  to  the  zinc  having  a greater  attraction  for  oxygen  than 
the  lead  has;  consequently,  it  takes  it  from  the  oxide  of  lead, 
which  re-appears  in  its  metallic  state. 

Arbor  Marti $,  or  Tree  of  Mars. — Dissolve  iron  filings  in  acqua> 
fortis  moderately  concentrated,  till  the  acid  is  saturated;  then 
add  to  it  gradually  a solution  of  mixed  alkali,  commonly  called 
oil  of  tartar  per  deliquium.  A strong  effervescence  will  ensue; 
and  the  iron,  instead  of  falling  to  the  bottom  of  the  vessel,  will 
afterwards  rise  so  as  to  cover  the  sides,  forming  a multitude  of 
ramifications  heaped  one  upon  the  other,  which  will  sometimes 
pass  over  the  edge  of  the  vessel,  and  extend  themselves  on  the 
outside  with  all  the  appearance  of  a plant. 

To  keep  Apples  from  Freezing. — Apples  form  an  article  of  chief 
necessity  in  almost  every  family:  therefore,  great  care  is  taken 
to  keep  them  from  frost;  it  being  well  known  that  they,  if  left 
unprotected,  are  destroyed  by  the  first  frost  which  occurs.  They 
may  be  kept  in  the  attic  with  impunity  throughout  the  winter, 
by  simply  covering  them  over  with  a linen  cloth:  be  sure  to 
have  linen , for  woolen  or  other  cloth  is  of  no  avail. 

To  Preserve  Grapes. — Take  a cask  or  barrel  which  will  hold 
water,  and  put  into  it,  first  a layer  of  bran,  dried  in  an  oven  or 
of  ashes  well  dried  and  sifted,  upon  this  place  a layer  of  grapes 
well  cleaned,  and  gathered  in  the  afternoon  of  a dry  day,  before 
they  are  perfectly  ripe;  proceed  thus  with  alternate  layers  of 
bran  or  ashes  and  grapes,  till  the  barrel  is  full,  taking  care  that 
the  grapes  do  not  touch  each  other,  and  to  let  the  last  layer  be 
of  bran  or  ashes,  then  close  the  barrel  so  that  the  air  may  not 
penetrate,  which  is  an  essential  point.  Grapes  thus  packed 
will  keep  for  nine  or  even  twelve  months.  To  restore  them  to 
freshness,  cut  the  end  of  the  stalk  of  each  bunch  of  grapes,  and 
put  it  into  red  wine,  as  you  would  flowers  into  water.  White 
grapes  should  be  put  into  white  wine. 

To  Increase  the  Laying  of  Eggs. — The  best  method  is  to  mix 
with  their  food,  every  other  day,  about  a teaspoon  of  ground 
cayenne  pepper  to  each  dozen  fowl.  Whilst  upon  this  subject, 
it  would  be  well  to  say,  that  if  your  hens  lay  soft  eggs,  or  eggs 
without  shells,  you  should  put  plenty  of  eld  piaster,  egg-shells, 
or  even  oyster-shells  broken  up,  where  they  r an  get  at  it. 


BOOK  OF  KNOWLEDGE. 


7* 


To  Preserve  Meats. — Beef  to  pickle  for  long  keeping.  First, 
thoroughly  rub  salt  into  it,  and  let  it  remain  in  bulk  for  twenty- 
four  hours  to  draw  off  the  blood.  Second,  take  it  up,  letting  it 
drain,  and  pack  as  desired.  Third,  have  ready  a pickle  prepared 
as  follows:  for  every  ioo  pounds  of  beef  use  7 pounds  salt;  salt- 
petre and  cayenne  pepper  each,  1 ounce;  molasses,  1 qnart;  and 
soft  water,  8 gallons;  boil  and  skim  well,  and  when  cold  pour 
over  the  beef. 

Another  method  is  to  use  5 pounds  salt,  1 pound  brown  sugar, 
and  X ounce  saltpetre,  to  each  100  pounds;  dissolve  the  above 
in  sufficient  water  to  cover  the  meat,  and  in  two  weeks  drain  all 
off,  and  make  more  same  as  first.  It  will  then  keep  through  the 
season.  To  boil  for  eating,  put  into  boiling  water;  for  soups, 
into  cold  water. 

Flies,  to  Destroy. — Boil  some  quassia-chips  in  a little  water, 
sweeten  with  syrup  or  molasses,  and  plac^  it  in  saucers.  It  is 
destructive  to  flies,  but  not  to  children. 

Walnuts  to  Pickle. — Take  100  young  walnuts,  ^ay  them  in  salt 
and  water  for  two  or  three  days,  changing  the  water  every  day. 
(If  required  to  be  soon  ready  for  use,  pierce  each  walnut  with  a 
larding  pin  that  the  pickle  may  penetrate.)  Wipe  them  with  s 
soft  cloth,  and  lay  them  on  a folded  cloth  for  some  hours.  Then 
put  them  in  ajar,  and  pour  on  them  sufficient  of  the  above 
spiced  vinegar,  hot,  to  cover  them.  Or  they  may  be  allowed  to 
simmer  gently  in  strong  vinegar,  then  put  into  a jar  with  a 
handful  of  mustard- seed,  1 ounce  of  ginger,  % ounce  mace,  1 
ounce  allspice,  2 heads  of  garlic,  and  2 split  nutmegs;  and  pour 
on  them  sufficient  boiling  vinegar  to  cover  them.  Some  prefer 
the  walnuts  to  be  gently  simmered  with  the  brine,  then  laid  on 
a cloth  for  a day  or  two  till  they  turn  black,  put  into  a jar,  and 
hot  spiced  vinegar  poured  on  them. 

To  Pickle  Cucumbers  and  Gherkins. — Small  cucumbers,  but  not 
too  young,  are  wiped  clean  with  a dry  cloth,  put  into  ajar,  and 
boiling  vinegar,  with  a handful  of  salt,  poured  on  them.  Boil 
up  the  vi's^gaf-e\Tery  three  days,  and  pour  it  on  them  until  they 
become  gX© ; idaen  add  ginger  and  pepper,  and  fie  them 
up  close  for  USL,  or  cover  them  with  salt  and  water  (as  above)  in 
a stone  jar;  c _er  them  and  set  them  on  the  hearth  before  the 
fire  for  two orr^ree  days,  till  they  turn  yellow;  then  put  away 


72 


BOOK  OF  KNOWLEDGE. 


the  water,  and  cover  them  with  hot  vinegar,  set  them  near  the 
fire,  and  keep  them  hot  for  eight  or  ten  days,  till  they  be- 
come green;  then  pour  off  the  vinegar,  cover  them  with  hot 
spiced  vinegar,  and  cover  them  close. 

Mushroom  Ketchup. — Pickled  mushrooms,  4 pounds;  'salt,  2 
pounds.  Sprinkle  it  on  the  mushrooms;  and,  when  they  liquefy, 
remove  the  juice;  add  pimento,  6 ounces;  cloves,  1 ounce;  boil 
gently  and  strain;  the  remaining  liquor,  if  any,  may  be  treated 
with  pepper,  mace,  and  ginger  for  a second  quality. 

Tomato  Ketchup. — Proceed  as  for  mushroom  ketchup,  and  add 
a little  Chili  pepper  vinegar. 

Court-plaster. — Court-plaster  is  made  by  repeatedly  brushing 
over  stretched  sarcenet  with  a solution  of  1 part  of  isinglass  in  8 * 
of  water  mixed  with  8 parts  of  proof  spirit,  and  finishing  with  a 
coat  of  tincture  of  benzoin,  or  of  balsam  of  Peru. 

Eye- water. — Extract  of  lead,  2 drachms;"  wine  of  digitalis  I 
drachm  tincture  of  opium,  2 drachms;  water  a pint. 

Godfrey’s  Cordial, — The  Philadelphia  College  of  Pharmacy,  to 
prevent  the  mischief  arising  from  the  different  strengths  of  this 
compound,  directs  it  to  be  prepared  as  follows: — Dissolve  2]/2  oz. 
of  carbonate  of  potash  in  26  pints  of  water,  add  16  pints  of  treacle, 
heat  together  over  a gentle  fire  till  they  simmer,  remove  tthe 
scum,  and,  when  sufficiently  cool,  add  y2  oz.  of  oil  of  sassafras 
dissolved  in  two  pints  of  rectified  spirit,  and  24  fluid  ounces  of 
tincture  of  opium  previously  mixed.  The  old  wine  measure  is 
here  intended.  It  contains  about  16  minims  of  laudanum,  or 
rather  more  than  1 grain  of  opium  in  each  fluid  ounce. 

Godfrey’s  Smelling-salts. — Dr.  Paris  says  it  is  prepared  by  re- 
subliming volatile  salt  swith  sub-carbonate  of  potash  andja  little 
spirit  of  wine.  It  is  usually  scented  with  an  alcoholic  solution 
of  essential  oils. 


Stoughton’s  Elixir. — Gentian,  36  oz.;  serpentary,  16  oz.,  dried 
orange-peel,  24  oz.;  calamus  aromaticus,  4 oz. : rectified  spirit 
and  water,  of  each  6 galls.,  old  measure. 

Dr.  Latham’s  Cough-linctus. — Dover’s  powder Jpfcompound 
powder  of  tragacanth,  2 dr.;  syrup  of  tolu,  l/2  ounce;  confection 
of  hips  and  simple  oxymel,  01  each  1 ounce;  a teaspoonful  3 or 
4 times  a day, 


BOOK  OF  KNOWLEDGE. 


73 


Morrison's  Pills. — Consist  of  2 parts  of  gamboge,  3 of  aloes,  1 
of  colocynth,  and  4 of  cream  of  tartar;  made  into  pills  with 
syrup. 


CALICO  PRINTERS’  FAST  DYES, 


Dye-stuffs  used  by  calico-printers  for  producing  fast  colors. — 
The  mordants  are  thickened  with  gum,  or  calcined  starch,  when 
applied  with  the  block,  rollers,  plates,  or  pencil. 

Black. — The  cloth  is  impregnated  with  acetate  of  iron  (iron 
liquor),  and  died  in  a bath  of  madder  and  logwood. 

Purple. — The  preceding  mordant  of  iron,  diluted;  with  the 
same  dyeing  bath. 

Crimson. — The  mordant  for  purple,  united  with  a portion  of 
acetate  of  alumina,  or  red  mordant,  and  the  above  bath. 

Red. — Acetate  of  alumina  is  the  mordant,  and  madder  is  the 
dye-stuff. 

Pale  Red  of  different  shades. — The  preceding  mordant,  diluted 
with  water,  and  a weak  madder  bath. 


Brown , or  Pompadour. — A mixed  mordant,  containing  a some- 
what larger  proportion  of  the  red  than  of  the  black,  and  the 
dye  of  madder. 

Orange. — The  red  mordant;  and  a bath,  first  of  madder,  and 
then  of  quercitron. 

Yellow. — A strong  red  mordant;  and  the  quercitron  bath, 
whose  temperature  should  be  considerably  under  the  boiling 
point  of  water. 

Blue. — Indigo,  rendered  soluble  and  greenish-yellow  colored, 
by  potash  and  orpiment.  It  recovers  its  blue  color  by  exposure 
to  air,  and  thereby  also  fixes  firmly  on  tbe  cloth.  An  indigo 
vat  is  also  made,  with  that  blue  substance  diffused  in  water  with 
quicklime  and  copperas.  These  substances  are  supposed  to  de- 
oxidize indigo,  and  at  the  same  time  to  render  it  soluble. 

Golden-dye. — The  cloth  is  immersed  alternately  in  a solution 
of  copperas^fcjjJP lime-water.  The  protoxide  of  iron  precipitated 
cn  the  fiber,  soon  passes,  by  absorption  of  atmospherical  oxygen, 
into  the  golden-colored  deutoxide. 

Buff. — The  preceding  substances  iy  a more  diluted  state. 


74 


BOOK  Q & K1SK>  v v 


Blue  Vats. — In  which  w ) dte  spots  are  left  on  a biue  ground  of 
cloth,  is  made  by  applying  to  those  points  a paste  composed  of 
a solution  of  sulphate  a copper  and  pipe-clay,  and  after  they 
are  dried,  immersing  'c,  stretched  on  frames,  for  a definite  num- 
ber of  minutes,  in  tb  e yellowish  green  vat,  of  i part  of  indigo, 
2 of  copperas,  and  r of  lime,  with  wafer. 

Green. — Cloth  dj  ed  blue,  and  well  washed,  is  imbued  with  the 
aluminous  acetate  dried,  and  subjected  to  the  quercitron  bath. 

In  the  above  cat  es,  the  cloth,  after  receiving  the  mordant 
paste,  is  dried,  ai\  d put  through  a mixture  of  cow-dung  and 
warm  water.  It  is  then  put  into  the  dyeing  vat  or  copper. 


DYES  FOR  BONES  ANn  IVCFY. 

1.  Red. — Made  a^  fusion  of  Cochineal  in  water  of  ammonia, 
then  immerse  _ne  piec  is  therein,  having  previously  soaked  them 
for  a fe <v  ^iinutec  in  * ery  weak  aquafortis  and  water. 

2.  P uck. — Immense  the  pieces  in  a weak  solution  of  nitrate  cx* 

si k for  a shor'  time,  then  expose  them  to  the  sunlight. 

3.  Green. — ^eep  in  a solution  of  verdigris,  to  which  a lit tit* 
acquafort;F  nas  been  added. 

4.  Y&'jrf. — Boil  for  one  hour  in  a solution  made  with  one 
pour/  of  aium  in  one  gallon  of  water,  then  take  out  the  pieces 
'.iid  steep  them  in  a decoction  made  with  l/2  pound  of  turmeric 
in  2 quarts  of  water,  lastly,  mix  the  two  liquors,  and  boil  them 
therein  for  one  hour. 

5.  Blue. — Stain  them  green,  then  steep  them  in  a hot  and 
strong  solution  of  pearlash. 

Remarks. — The  bones  of  living  animals  may  be  dyed  by  mix- 
ing madder  with  their  food.  The  bones  of  young  pigeons  may 
thus  be  tinged  of  a rose-color  in  24  hours,  and  of  a deep  scarlet 
in  3 days;  but  the  bones  of  adult  animals  take  a fortnight  to  ac- 
quire a rose-color.  The  bones  nearest  the  heart  become  tinged 
quickest.  In  the  same  way  extract  of  logwood  will  tinge  the 
bones  of  young  pigeons  purple.  ( y 

Celebrated  Washing  Mixture. — Dissolve  a half  poun  d of  soda  in 
a gallon  of  boiling  water,  and  pour  upon  it  a quarter  pound  of 
lime.  After  this  has  settled,  cut  up  10  ounces  of  common  bar- 


BOOK  OF  KNOWLEDGE. 


73 

soap,  and  strain  the  solution  upon  it,  and  mix  perfectly.  Great 
care  must  be  taken  that  no  particles  of  lime  are  poured  upon 
the  soap.  Prepare  the  mixture  the  evening  before  washing. 

Directions. — To  io  gallons  of  water  and  the  above  preparation 
when  the  water  is  boiling,  and  put  the  clothes  in  while  boiling. 
Each  lot  of  linen  must  boil  half  an  hour,  and  the  same  liquid 
will  answer  for  three  batches  of  clothes.  The  white  clothes 
must  be  put  in  soak  over  night,  and  if  the  collars  and  wristbands 
are  soaped  and  rubbed  lightly,  so  much  the  better,  Clean  cold 
water  may  be  used  for  rincing.  Some  prefer  boiling  them  for 
a few  moments  in  clean  blueing  water,  and  afterwards  rince  in 
cold  water.  The  cloths  may  not  appear  perfectly  white  while 
wet,  but  when  dry  will  be  clear  white. 

Musk. — Artificial  Musk  is  made  by  dropping  ounces  of 
nitric  acid  on  one  ounce  of  rectified  oil  of  amber.  In  a day  or 
two,  a black  substance  is  produced,  which  smells  similar  to 
genuine  musk. 

Mahogany  Furniture. — Stains  and  spots  may  be  taken  out  of 
mahogany  furniture  by  the  use  of  a little  acquafortis,  or  oxalic 
acid  and  water,  by  rubbing  the  part  with  the  liquid,  by  means 
of  a cork,  till  the  color  is  restored,  observing  afterwards  to  well 
wash  the  wood  with  water,  and  to  dry  and  polish  as  usual. 

Razor-Paste’ — Levigated  oxide  of  tin  (prepared  putty  powder) 
I ounce;  powdered  oxalic  acid,  ^ ounce;  powdered  gum,  20 
grains.  Make  it  into  a stiff  paste  with  water,  and  evenly  and 
thinly  spread  it  over  the  strop  With  very  little  friction,  this 
paste  gives  a fine  edge  to  the  razor,  and  its  efficiency  is  still 
further  increased  by  moistening  it. 

Shaving-Paste. — White  Wax,  Spermaceti,  and  Almond-Oil; 
melt,  and  while  warm,  beat  in  two  square  of  Windsor  soap,  pre- 
viously reduced  to  a paste  with  rose-water. 

The  Hunter’s  Secret. — To  Catch  Game — such  as  Mink,  Musk- 
Rats,  Weasels,  Raccoons,  Otter,  etc. — Take  one  ounce  of 
valerian,  ouuce  of  commercial  musk,  one  pint  of  whiskey — 
mix  together,  and  let  it  stand  for  two  weeks.  Put  a few  drops 
of  this  on  y a/  bait. 

Preservation  of  Hams. — Most  grocers,  dealers  in  hams,  and 
others  who  are  particular  in  their  meat,  usually  take  the  pre- 
caution to  case  each  one,  after  it  is  smoked,  in  canvas,  for  the 


76 


BOOK  OF  KNOWLEDGE, 


purpose  of  defending  it  from  the  attacks  of  the  little  insect,  the 
dermestes  lardarius,  which,  by  laying  its  eggs  in  it,  soon  fills  it 
with  its  larvae,  or  maggots.  This  troublesome  and  expensive 
process  may  be  altogether  superseded  by  the  use  of  pyroligne- 
ous acid.  With  a painter’s  brush,  dipped  in  the  liquid,  one  man, 
in  the  course  of  a day,  may  effectually  secure  two  hundred  hams 
from  all  danger.  Care  should  be  taken  to  insinuate  the  liquid 
into  all  the  cracks,  etc.,  of  the  under  surface.  This  method  is 
especially  adapted  to  the  preservation  of  hams  in  hot  climates. 

India-Rubber  Blacking. — ( Bryant  and  James ’ Paste.) — Ivory 
black  60  pounds;  treacle  45  pounds;  good  vinegar  and  oil  of 
vitriol,  of  each  12  pounds;  India-rubber  oil,  9 pounds;  mix. 

2.  Liquid. — Ivory  black  60  pounds;  gum  (dissolved),  1 pound; 
vinegar  (No.  24)  20  gallons;  oil  of  vitriol  24  pounds;  India-rubber 
oil,  9 pounds.  Mix. 

Remarks.—1 The  India-rubber  oil  is  made  of  caoutchouc  18  oz., 
dissolved  in  rape-oil,  9 pounds,  by  means  of  heat.  The  ingre- 
dients are  mixed  together  in  the  same  order  and  manner  as  com- 
mon blacking. 

Alterative  Syrup. — American  Sarsaparilla,  Yellow  Dockroot, 
Black  Alder-bark,  Prickly  Ash-bark,  Burdock-root,  Sassafras- 
bark,  Wintergreen,  of  each  one  ounce,  make  four  pints  of  syrup. 
Dose,  a wineglassfull,  three  or  four  times  a day.  This  syrup  is 
useful  in  all  diseases  where  the  blood  or  general  system  needs 
purifying. 

Bite  of  a Mad  Dog. — Spirits  of  Hartshorn  is  said  to  be  a certain 
remedy  for  the  bite  of  a mad  dog.  The  wound  should  be  con- 
stantly bathed  with  it,  and  three  or  four  dosea,  diluted,  taken 
inwardly,  during  the  day.  The  hartshorn  decomposes  chemical- 
ly the  virus  insinuated  into  the  wound,  and  immediately  alters 
and  destroys  its  deleteriousness.  The  writer,  who  resided  in 
Brazil  for  some  time,  first  tried  it  for  the  bite  of  a scorpion,  and 
found  that  it  removed  pain  and  inflamation  almost  instantly. 
Subsequently,  he  tried  it  for  the  bite  of  the  rattlesnake,  with 
similar  success.  At  the  suggestion  of  the  writer,  an  old  friend 
and  physician  tried  it  in  cases  of  Hydrophobia  and  always  with 
success. 

Canker  Powder. — Powdered  Golden  Seal,  Blue  Cohosh,  of  each 
we  ounce*  A superior  remedy  for  canker  in  the  mouth  and 


BOOK  Of  knowledge. 


77 


stomach.  Steep  one  teaspoonful  of  this  powder  in  a gill  of  hot 
water  for  one  hour,  then  strain  and  sweeten  with  loaf  sugar. 
Gargle  the  throat  for  ten  or  fifteen  minutes  at  a time  with  this 
infusion;  likewise  a table-spoonful  may  be  held  in  the  mouth  for 
some  minutes;  after  which  drink  two  table-spoonfuls  of  it.  Re- 
peat it  several  times  a day,  until  a cure  is  effected. 

Cough  Candy. — Cheap,  Safe,  and  Excellent. —Take  equal  parts 
of  Boneset,  Spikenard,  Elecampane,  Comfrey,  and  Wild  Cherry 
bark;  make  a strong  decoction;  to  every  pint  of  this  decoction 
add  molasses  a pint;  extract  of  liquorice,  four  ounces,  and  honey 
four  ounces.  Boil  down  to  a proper  consistence  for  forming  a 
candy,  when  add  oil  of  tar,  one  drachm;  essence  of  sassafras, 
two  teaspoonfuls.  Work  it  up  into  a candy  form  by  hand  in 
the  usual  way.  It  may  be  m freely. 

Bronzing  of  Medals. — Omamen..  of  copper,  electrotypes,  etc. — 
Having  thoroughly  cleaned  and  polished  the  surface  of  the 
specimen,  with  a brush  apply  the  common  crocus-powder,  pre- 
viously made  into  a paste  with  water.  When  dry,  place  it  in  an 
iron  ladle,  or  on  a common  fire-shovel  over  a clear  fire  for  about 
one  minute;  and  when  sufficiently  cool,  polish  with  a plate-brush. 
By  this  process  a bronze  similar  to  that  on  tea-urns  is  produced; 
the  shade  depending  upon  the  duration  of  the  exposure  to  the 
fire. 

1.  By  substituting  finely  powdered  plumbago  for  crocus-pow- 
der in  the  above  process,  a beautiful,  deep  and  permanent  bronze 
appearance  is  produced. 

2.  Rub  the  medal  with  a solution  of  livers  of  sulphur,  or 
sulphuret  of  potassium,  then  dry.  This  produces  the  appearance 
of  Antique  bronze  very  exactly. 

Surface  Bronzing.— This  term  is  applied  to  the  process  for  im- 
parting to  the  surfaces  of  figures  of  wood,  plaster  of  Paris,  etc., 
a metallic  appearance,  this  is  done  by  first  giving  them  a coat 
of  oil  or  size-varnish,  and  when  this  is  nearly  dry,  applying  with 
a dabber  of  cotton  or  a camel-hair  pencil,  any  of  the  metallic 
bronze  powders;  or  the  powder  may  be  placed  in  a little  bag  of 
•'  muslin,  and  dusted  over  the  surface,  and  afterwards  finished  off 
with  a wad  of  linen.  * This  surface  must  be  afterwards  varnished. 

Paper  is  bronzed  by  mixing  the  powders  up  with  a little  gum 
2lu$  water,  and  afterwards  burnishing. 


78 


BOOK  OF  KNOWING*. 


Iron  Castings  may  be  bronzed  by  thorougn  cieamt.g,  and 
sequent  immersion  in  a solution  of  sulphate  of  copper,  wn  en 
they  acquire  a coat  of  the  latter  metal.  They  must  6e  then 
washed  in  water. 

Butter  or  Milk. — To  remryve  its  Turnip  Flavor.  This  is  said  to 
be  removed  by  either  of  tne  following  methods:  When  the  milk 
is  strained  into  the  pans*  put  to  every  six  gallons  one  gallon  of 
boiling  water.  Or  dissolve  one  ounce  of  nitre  in  a pint  of  spring 
water  and  put  pint  to  every  fifteen  gallons  of  milk. 

Silver  Jelly . — Time  to  boil  the  feet,  five  hours  and  a half;  to 
boil  the  jelly,  twenty  minutes.  One  set  of  calf’s  feet;  one  ounce 
of  isinglass;  one  pint  of  the  best  gin;  one  pound  of  loaf  sugar; 
juice  of  six  lemons;  peel  of  two;  white  of  six  eggs.  Boil  the 
calf  s feet  in  four  quarts  of  water,  with  the  isinglass,  until  the 
feet  are  done  to  rags,  and  the  water  wasted  to  half  the  quantity; 
strain  it,  and  when  cold  remove  the  feet,  and  the  jelly  from  the 
sediment  very  carefully.  Put  the  jelly  into  a stew-pan  with  the 
sugar,  the  juice  of  the  lemons,  and  the  peel  of  two;  add  the  gin. 
When  the  flavor  is  thoroughly  drawn  from  the  lemon-peel,  put 
in  the  whites  of  the  eggs  well  beaten,  and  their  shells  broken 
up,  place  the  stew-pan  over  the  fire,  and  let  it  boil  for  twenty 
minutes,  but  do  not  stir  in  after  the  egg  has  been  added.  Dip  a 
jelly-bag  into  hot  water  and  squeeze  it  dry;  run  the  jelly  through 
it  several  times,  until  quite  clear,  and  then  pour  it  into  the 
mould.  If  calf  s feet  cannot  be  obtained,  two  ounces  of  gelatine 
and  one  ounce  of  isinglass  will  do  as  well. 

Gilding  of  Porcelain,  Glass,  etc. — This  is  performed  by  blending 
powdered  gold  with  gum-water  and  a little  borax,  and  applying 
it  by  means  of  a camel-hair  pencil;  the  article  is  then  heated 
sufficiently  hot  in  an  oven  or  furnace,  by  which  means  the  gum 
is  burnt,  and  the  borax  vitrifying  cements  the  gold  to  the  sur- 
face. When  cold  it  is  polished  off  with  a burnisher.  Names, 
dates,  or  any  fancy  device  may  thus  be  permanently  and  easily 
fixed  on  glass,  china,  earthenware,  etc. 

Gilding  of  Silk,  etc. — Silks,  satins,  woolens,  ivory  bones,  etc., 
may  be  readily  gilded  by  immersing  them  in  a solution  of  nitro- 
muriate  (terchloride)  of  gold  (i  of  the  salt  to  3 or  4 water),  and 
then  exposing  them  to  the  action  of  hydrogen-gas.  The  latter 
part  of  the  process  may  readily  be  performed  by  pouring  some 


BOOK  OF  KNOWLEDGE. 


diluted  sulphuric  acid,  or  zinc  or  iron  filings,  in  a bottle,  and 
placing  it  under  a jar  or  similar  vessel,  inverted  at  the  ton  of 
which  the  articles  to  be  gilded  are  to  be  suspended. 

The  foregoing  experiment  may  be  very  prettily  and  advantage- 
ously varied  as  follows:  paint  flowers  or  other  ornaments  with  a 
very  fine  camel-hair  pencil,  dipped  in  the  above-mentioned 
solution  of  gold,  on  pieces  of  silk,  satin,  etc.,  and  hold  them 
over  a Florence  flask,  from  which  hydrogen-g‘as  is  evolved, 
during  the  decomposition  of  the  water  by  isulphuric  acid  and 
iron -filings.  The  painted  flowers,  etc.,  in  a few  minutes  will 
shine  with  all  the  splendor  of  the  purest  gold.  A coating  of 
this  kind  will  not  tarnish  on  exposure  to  the  air,  or  in  washing 

Gilding  Varnish. — This  is  oil-gilding  applied  to  equipages, 
picture-frames,  furniture,  etc.,  the  surface  being  highly  varnish- 
ed and  polished  before  it  receives  the  size  or  gold  color;  and  then, 
after  the  gilding  has  become  quite  dry,  a coat  of  spirit  varnish, 
fumed  with  the  chafing-dish  as  above,  is  applied,  followed  by 
two  or  three  coats  of  the  best  copal  varnish,  after  which  the 
work  is  carefully  polished  with  tripoli  and  water. 

Gilders*  Varnish . — Prep. — Beeswax,  4 ounces,  verdigris  and 
sulphate  of  copper,  of  each  1 ounce;  mix. 

Fire-eating . — The  power  of  resisting  the  action  of  fire  is  given 
to  the  skin  by  frequently  washing  it  with  diluted  snlphuric  acid, 
until  the  part  becomes  sufficiently  callous.  It  is  said  that  the 
following  mixture  is  very  efficacious: — dilute  sulphuric  acid  3 
parts;  sal  ammoniac,  1 part;  juice  of  onions,  2 parts;  mix.  It  i* 
the  acid,  however,  that  produces  the  effect. 

Impressions  from  Coins. — A very  easy  and  elegant  way  of  tak- 
the  impressions  of  medals  and  coins,  not  generally  known,  is  as 
follows. — Melt  a little  isinglass-glue  with  brandy,  and  pour  It 
thinly  over  the  medal,  so  as  to  cover  its  whole  surface;  let  it  re- 
main on  for  a day  or  two,  till  it  has  thoroughly  dried  and 
hardened,  and  then  take  it  off,  when  it  will  be  fine,  clear,  and  as 
hard  as  a piece  of  Muscovy  glass,  and  will  have  a very  elegant 
impression  of  the  coin.  It  will  also  resist  the  effects  of  damp 
air,  which  occasions  all  other  kinds  of  glue  to  soften  and  bend 
if  not  prepared  in  this  way.  (Shaw.)  If  the  wrong  side  ofr  the 
isinglass  be  breathed  on,  and  gold  leaf  applied,  jit  will  adhere, 
«nd  be  seen  *>n  the  other  side,  producing  a very  pleasing  effect. 


80 


BOOK  ©F  KN©WLEDOR 


Isinglass-glue,  made  with  water  alone,  will  do  “nearly”  as 
as  if  brandy  be  used. 

Leaf-gilding. — This  term  is  applied  to  the  gilding  of  paper, 
vellum,  etc.,  by  applying  leaf-gold  to  the  surface,  previously 
prepared  with  a coating  of  gum-water,  size,  or  white  of  an  egg. 
it  is  usually  finished  with  an  agate  burnisher. 

Letter-g/lding.The  letters  of  signboards  and  similar  ornamental 
gilding  for  outdoor  work,  is  done  by  first  covering  the  design 
with  yellow  or  gold-color  paint,  then  with  oil  gold  size,  and 
when  this  is  nearly  dry,  applying  the  leaf-gold,  observing  to 
shield  it  properly  from  the  wind,  lest  it  be  blown  away  or  be- 
come crumpled  before  being  properly  attached.  This  gilding  is 
usually  varnished. 

Mahogany  Stains.— Pure  Socotrine  aloes,  ounce, dragon’s  blood, 
y2  ounce,  rectified  spirit,  I pint;  dissolve  and  apply  2 or  3 coats 
to  the  surface  of  the  wood,  finish  off  with  wax  or  oil,  tinged  with 
alkanet. 

Simple  Cosmetic. — Soft  soap  pound;  melt  over  a slow  fire 
with  a gill  of  sweet  oil,  add  half  a 1 teacupful  of  fine  sand,  and 
stir  the  mixture  together  until  cold.  The  shelly  sea-sand, 
sifted  from  the  shells,  has  been  found  better  than  that  which  has 
no  shells. 

Remarks. — This  simple  cosmetic,  has  for  several  years  past 
been  used  by  many  ladies  who  are  remarkable  for  the  delicate 
softness  and  whiteness  of  their  hands,  which  they  in  a great 
measure,  attribute  to  the  use  of  it.  Its  cheapness  is  a strong 
recommendation. 

Essence  of  Patchouli. — Indian  patchouli-leaves,  2 pounds;  rec- 
tified spirit  of  wine,  9 pints;  water,  a gallon.  Macerate  for  one 
week,  frequently  shaking  the  vessel, then  distill  over  exactly  one 
gallon.  A very  fashionable  perfume. 

Essence  of  Roses,  (odorous) — Very  fine  article. — Attar  of  roses, 
1 ounce;  spirit  of  wine,  1 gallon.  Mix  in  a close  vessel,  and 
assist  the  solution  by  placing  it  in  a bath  of  hot  water.  As  soon 
as  the  spirit  gets  warm,  take  it  from  the  water  and  shake  till 
quite  cold.  The  next  day  filter.  Unless  the  spirit  of  wine  be 
of  more  than  the  common  strength,  it  will  not  retain  the  whole 
of  the  attar  in  solution  in  very  cold  weather. 

Furs  may  be  preserved  from  moths  and  insects  by  placing  a 


BOOK  OF  KN0WLKD0®. 


8i 


lfttle  colocynth  pulp  (bitter  apples,),  or  spices,  as  cloves, pimen- 
to, etc.,  wrapped  in  muslin  among  them,  or  they  may  be  washed 
in  a very  weak  solution  of  corrosive  sublimate  in  warm  water 
(io  or  15  grains  to  the  pint),  and  afterwards  carefully  dried. 
Furs,  as  well  as  every  other  species  of  clothing,  should  be  kept 
in  a clean,  dry  place. 

Coffee  Milk.— Boil  a dessert-spoonful  of  ground  coffee  in  about 
a pint  of  milk  a quarter  of  an  hour;  then  put  into  it  a shaving  or 
two  of  isinglass  and  clear  it;  let  it  boil  a few  minutes,  and  set  it 
on  the  side  of  the  fire  to  fine.  This  is  a very  fine  breakfast,  and 
should  be  sweetened  with  real  Lisbon  sugar. 

Bakers*  Itch-ointment. — Mix  well  together  one  quarter  ounce  of 
ointment  of  nitrate  of  mercury  and  one  ounce  of  balm-oil. 

Soap  a la  Bose. — New  Olive-Oil  Soap  30  pounds,  new  tallow 
soap,  20 pounds;  reduce  them  to  shavings  by  sliding  the  bars 
along  the  face  of  an  inverted  plane,  melt  in  an  untinned  copper 
pan  by  the  heat  of  steam  or  a water-bath,  add  \l/2  ounces  of 
finely  grouud  vermilion.  Mix  well,  remove  the  heat,  and  when 
the  mass  has  cooled  a little,  add  essence  of  roses  [attar?]  3 oz,; 
do.  of  cloves  and  cinnamon,  of  each,  one  ounce;  bergamot  2'/2 
ounces;  mix  well,  run  the  liquid  mass  through  a tammy-cloth, 
and  put  it  into  the  frames.  If  the  soaps  employed  are  not  new, 
one  or  two  quarts  of  water  must  be  added  to  make  them  melt 
easily.  A very  fine  article. 

Soap  au  Bouquet — Best  tallow  soap,  30  lbs.;  essence  of  berga- 
mot, 4 oz.;  oils  of  cloves,  sassafras,  and  thyme,  of  each  1 ounce; 
pure  neroli,  l/2  ounce;  finely  powdered  brown  ochre,  7 oz.  Mix 
as  last.  Very  fine. 

Soap,  Bitter  Almond. — Best  white  tallow  soap;  ]/2  cwt.;  essence 
of  bitter  almonds,  10  oz.  Mix  as  soap  a la  rose.  Very  fine. 

Soap  Cinnamon. — Best  tallow  soap,  30  pounds;  best  balm-oil 
soap,  20  pounds;  essence  of  cinnamon,  7 ounces;  do.  of  sassafras 
and  bergamot,  of  each  1 % ounces;  finely  powdered  yellow  ochre, 
1 pound.  Mix  as  soap  a la  rose.  Very  fine. 

Soap,  Musk. — Best  tallow  soap,  30  pounds;  palm-oil  soap,  20 
pounds;  powdered  cloves,  pale  roses,  and  gilliflowers,  of  each, 
4 l/2  ounces;  essences  of  bergamot  and  musk,  of  each  ounces; 

Spanish  brown,  4 ounces.  Mix  as  soap  a la  rose.  Very  fine. 

Imp,  Orange-flower. — Best  tallow  soap,  30  pounds;  palm-oil 


8* 


B©OK  OF  KNOWLEDGE. 


soap,  20  pounds;  essence  of  Portugal  and  ambergris,  of  each 
ounces,  yellowish  green  color  [ochre  and  indigo]  8y2  ounces,  ver- 
milion,  ounce.  Mix  as  soap  a la  rose.  Very  fine. 

Soap,  Palm-oil. — Made  of  palm-oil  and  caustic  soda  lye.  Has 
a pleasant  odor  of  violets,  and  a lively  color. 

Almond  Soap  is  made  from  almond-oil  and  caustic  soda,  and  is 
chiefly  used  for  the  toilet. — Cure  Soap  is  made  with  tallow  and 
soda  Mottled  Soap  with  refuse  kitchen-stuff,  etc. 


PRINTING  INK. 

Printing  Ink . — io  to  12  gallons  of  linseed-oil  are  set  over  the 
fire  in  an  iron  pot  capable  of  containing  at  least  as  much  more, 
to  allow  of  its  swelling  without  running  over.  When  it  boils  it 
is  kept  stirred  with  an  iron  ladle,  and  if  it  does  not  take  fire  of 
itself  soon  after  the  smoke  begins  to  rise,  it  is  kindled  by  means 
of  a piece  of  burning  paper,  stuck  in  the  cleft  end  of  a long  stick. 
The  pot  is  then  shortly  afterwards  removed  from  the  fire,  and 
the  oil  is  suffered  to  bum  for  about  half  an  hour,  or  till  a sample 
of  the  varnish  cooled  upon  a pallet  knife,  may  be  drawn  into 
strings  of  about  half  an  inch  long,  between  the  fingers.  The 
flame  is  now  extinguished  by  the  application  of  a close-fitting 
tin  cover,  and  as  soon  as  the  froth  of  the  ebullition  has  subsided, 
black  rosin  is  added,  in  the  proportion  of  6 pounds,  to  every  6 
quarts  of  oil  thus  treated;  the  mixture  is  next  stirred  until  the 
rosin  is  dissolved,  when  1%  lbs.  of  brown  soap,  cut  into  slices 
is  further  added  (cautiously),  and  the  ingredients  are  again 
stirred  with  the  spatula  until  united,  the  pot  being  once  more 
placed  over  the  fire  to  promote  the  combination.  When  this  is 
effected,  the  varnish  is  removed  from  the  heat,  and  after  thorough 
stirring,  covered  over  and  set  aside.  It  is  necessary  to  prepare 
two  kinds  of  this  varnish,  varying  in  consistence,  from  more  or 
less  boiling,  to  be  occasionally  mixed  together  as  circumstances 
require;  that  which  answers  well  in  hot  weather  being  too  thick 
in  cold,  and  vice  versa.  Large  characters  also  require  a thinner 
ink  than  small  ones.  A good  varnish  may  be  drawn  into  threads 
like  glue,  and  is  very  thick  and  tenacious. 

2, — Making  the  ink.  (Black.)  Finely  powdered  Indigo  and 
Prussian  Blue,  of  each  2 1/2  ounces;  best  mineral  lampblack,  4 


BOOK  OF  KNOWLEDGE. 


% 

pounds;  best  vegetable  lampblack,  3^  pounds;  put  them  into  a 
suitable  vessel  and  mix  in  gradually  the  warm  varnish.  The 
mixture  must  now  be  submitted  to  careful  grinding,  either  in  a 
tnill  or  with  a slab  and  muller.  On  a large  scale  steam  power  is 
employed  for  this  purpose, 

(An  extemporaneous  superfine  ink).  Balsam  of  copaiba  (pure) 
9 ounces;  lampblack,  3 ounces;  Indigo  and  Prussian  Blue,  of 
each, 5 drachms;  Indian  Red,^  ounces;  yellow  soap  (dry),  3 oz., 
grind  to  an  impalpable  smoothness.  Canada  balsam  may  be 
substituted  for  balsam  of  copaiba  where  the  smell  of  the  latter 
is  objectionable,  but  it  dries  quicker. 

Remarks. — Old  linseed-oil  is  preferable  to  new.  Yellow  rosin 
soap  is  preferred  for  black  and  dark-colored  inks,  and  white-cure 
soap  for  light  ones.  Vegetable  lampblack  takes  the  most  varnish. 
The  addition  of  Indigo  and  Prussian  Blue  is  to  correct  the  brown 
color  of  the  black.  The  Indian  red  is  added  to  increase  the  body 
and  richness  of  color.  Some  persons  find  much  trouble  in  grind- 
ing up  the  indigo,  from  its  running  into  a mass  and  clogging  the 
mill;  but  this  may  be  avoided  by  mixing  it  as  above,  or  by  first 
grinding  it  with  sufficient  quantity  of  Canada  balsam  or  copaiba, 
and  using  a proportionate  quantity  of  varnish  and  that  of  a little 
thicker  consistence.  The  French  employ  nut-oil  instead  of  lin- 
seed. Mr.  Savage  obtained  the  large  medal  of  the  Society  of 
Arts  for  his  black  ink  made  as  above.  It  is  unrivaled.  Colored 
inks  are  made  in  a similar  way.  The  pigments  used  are,  carmine, 
lake,  vermilion,  chrome  red,  red  lead,  orange  red,  Indian  red, 
Venetian  red,  orange  chrome,  chrome  yellow,  burnt  terra  di 
Siena,  gallstone,  Roman  ochre,  yellow  do.,  verdigris,  Scheie’s 
green,  Schweinfurth’s  do.,  blues  and  yellows  mixed  for  greens, 
indigo,  Prussian  blue,  Antwerp  do.,  cobalt  do.,  charcoal  do., 
luster,  umber,  sepia,  etc.,  etc. 

Paper  Copying. — Make  a stiff  ointment  with  butter  or  lard  and 
lampblack,  and  smear  it  thinly  and  evenly  over  soft  writing- 
paper,  by  means  of  a piece  of  flannel,  then  wipe  off  the  re- 
dundant portion  with  a piece  of  soft  rag.  Placed  on  paper  and 
written  on  wTith  a style,  or  solid  pen.  By  repeating  the  arrange- 
ment, two  or  three  copies  of  a letter  may  be  obtained  at  once. 
This  paper,  set  up  in  a case,  forms  the  ordinary  manifold  writer. 

The  Art  of  Sntaying  and  Ornamenting  Papier-mache . The  articles 
required  are  a small  pair  of  cutting  nippers, a half  round  file.sonm 


H 


BOOK  OF  KNOWLEDOE. 

% 


gold  size,  Vegetable  Black,  Black  Japan,  two  large  camePs  hair 
brushes  in  quills,  various  powder  colors  such  as  Lanes,  Vermil- 
ion, Italian  Pink,  Prussian  blue,  French  Ultramarine,  Emerald 
Green,  etc.  Copal  Varnish,  Spirit  of  Turpentine,  Gold  Leaf, 
Pumice  Stone,  Pumice  Powder,  Putty  Powder,  Palette  Knife  and 
Slab,  Papier-mache  and  Pearl.  Having  roughly  sketched  your 
design  upon  the  Papier-mache,  and  decided  upon  the  part  to  be 
inlaid  with  Pearl,  take  your  nippers  and  cut  or  nip  the  pearl  to 
your  shape,  which  is  afterwards  to  be  finished  with  the  file  to 
the  exact  form  required.  You  will  now  mix  in  a gallipot  a 
small  quantity  of  Gold  Size  and  Vegetable  Black,  to  the  consis- 
tency of  Treacle;  and  taking  a large  brush,  lay  a rather  thick 
coating  upon  the  whole  of  Papier-mache.  You  will  then  stick 
on  the  pieces  of  pearl  before  cut  out,  according  to  your  design, 
and  let  it  remain  until  dry,  which  will  be  24  hours.  The  surface 
of  your  Papier-mache  being  perfectly  dry,  take  Black  Japan 
and  give  it  a thick  and  even  coating  over  the  whole  surface,  not 
excepting  the  Pearl.  It  will  require  to  be  placed  in  an  oven  of 
some  sort,  quite  free  from  dust,  and  heat  about  145  degrees;  but 
this  is  not  particular,  so  long  as  it  does  not  get  hotter.  It  will 
be  dry  in  24  hours,  when  to  test  its  dryness,  dip  a rag  in  spirit 
of  turpentine,  and  brush  the  edge  of  the  papier- t|iache;  if  it  soils 
the  rag,  it  is  not  dry,  and  requires  to  be  againg  stoved.  The 
articles  require  four  coats  of  japan,  and  the  above  process  to  be 
repeated  on  each  coat,  the  beauty  of  the  articles  entirely  depend- 
ing on  the  japan  being  perfectly  dry  and  hard.  A piece  of 
pumice-stoiae,  rubbed  flat  on  a flag,  n lust  now  be  dipped  in  water, 
and  rubbed  ©n  the  papier-mache  ur.til  it  brings  the  whole  to  a 
level  surface,  and  shows  the  pearl.  Fine  pumice  powder  and 
water  upon  a bit  of  list  is  now  applied  to  remove  the  scratches 
made  by  the  pumice-stone.  Polish  with  putty  powder  upon  a 
piece  of  wash-leather. 

If  your  desigh  consists  of  flowers,  etc.,  color  the  parts  as  re- 
quired with  powder  colors,  mixed  up  with  copal  varnish,  and 
diluted  with  turpentine,  using  nature  as  a guide.  The  orna- 
mental parts,  not  consisting  of  flowers,  are  to  be  painted  and 
gilded  according  to  your  fancy.  For  gilding,  take  gold  size  and 
mix  a little  chrome  yellow,  with  which  draw  your  design,  and 
when  partially  dry  in  5 or  10  minutes  cut  gold  leaf  in  small  pieces, 
apply  it,  and  dab  it  on  with  cotton  wool.  In  5 or  10  minutes 


BO0KTOF  KNOWLEDGE. 


85 


after  rub  the  cotton  lightly  over  the  surface,  to  remove  the 
superfluous  pieces  of  gold.  When  the  coloring  is  dry,  varnish 
over  the  parts  which  have  been  painted  or  gilded,  with  copal 
varnish,  and  let  it  dry  24  hours,  and  the  article  is  complete. 


REMEDIES  FOR  DISEASES  OF  HORSES. 

Laxative  Balls  (for  horses). — Aloes,  ginger,  and  soft  soap,  of 
each  3 drachms;  mix  with  treacle  for  one  ball.  Cordial  and 
laxative. 

Garlic  Balls  (for  horses). — Garlic  one  ounce;  liquorice -pow- 
der enough  to  make  a ball.  Use  for  chronic  coughs. 

Mange  Balls  (for  horses). — Crude  antimony,  2 oz. ; colomel,  1 
oz. ; opium,  ]/2  oz. ; flowers  of  sulphur,  1 mix  with  treacle  and 
divide  into  12  balls.  A piece  the  size  of  a horsebean  to  that  of 
a small  nut  is  a capital  medicine  for  dogs. 

Stomachic  Balls  (for  horses). — Powdered  Gentian,  4 oz. ; pow- 
dered ginger  and  carbonate  of  soda,  of  each  2 ounces;  soft  soap, 
8 ounces;  mix  and  divide  into  8 balls. 

Tonic  Balls  (for  horses). — Gentian,  oz.;  opium,  ^drachm; 

cascarilla,  myrrh,  and  carbonate  of  soda,  of  each,  1 drachm; 
soft  soap,  ]/2  oz.  Form  into  one  ball. 

Sulphur  Balls  (for  horses). — Flowers  of  sulphur,  1 pound;  pow- 
dered antimony,  3 ounces;  red  sulphuret  of  mercury  (pure),  2 
ounces;  powdered  gum,  1 ounce;  treacle  to  mix.  For  12  balls. 
Said  to  make  the  coat  slick;  also  for  mange,  etc. 

Strengthening  Balls  (for  horses). — Powdered  calomba  and 
cascarilla,  of  each  % oz. ; soft  soap,  % oz. ; chalk,  ]/2  oz. ; make 
into  a ball.  For  looseness. 

Worm  Balls  (for  horses). — Aloes, 5 drachms;  castile  soap,  y2  oz.; 
calomel  and  ginger,  of  each,i^  drachms;  oil  of  cloves  and  cassia, 
©feach,  6 drops;  treacle  to  make  a ball. 

Gripe  Balls  (for  horses). — Liquorice,  black  pepper,  ginger,  and 
prepared  chalk,  all  in  powder,  of  each,  4 oz. ; oils  of  caraway, 
cloves  and  cassia,  each  one  drachm;  treacle  to  mix.  For  12 
balls. 

Influenza  Balls  (for  horses). — Barbadoes, aloes, nitre,  and  veniee 


BOOK  OF  KNOWLEDGE. 


86 


turpentine,  of  each,!  pound;  gentian,  2 pounds;  ginger,  ]/2  pound; 
treacle  to  mix.  Divide  into  1 x/2  ounce  balls. 

Colic  Balls  (for  horses). — Powdered  opium,  % oz.;  castile  soap 
and  camphor,  each  1 oz.;  powdered  ginger  and  cassia,  each  y2 
oz. ; liquorice-  powder,  2 oz. ; treacle  to  make  4 balls. 

Cordial  Balls,  (for  horses). — Aniseed,  caraway-seed,  and  cumin- 
seed,  of  each,  4 pounds;  ginger,  2 pounds;  all  in  powder;  treacle 
sufficient  to  mix.  Produce  21  pounds.  To  be  made  up  in  balls 
weighing  1 y oz.  each. 

Cough  Balls  (for  horses). — Cordial  ball  mass,  4 pounds;  gum 
amoniacum,  4 oz.;  powdered  squills,  1 oz. ; treacle  to  mix.  Di- 
vide into  4 dozen  balls. 

Farcy  Balls  (for  horses). — Corrosive  sublimate,  10  grains; 
liquorice-powder,  1 ^tapce;  oil  of  aniseed,  y2  drachm;  mix  with 
treacle  for  one  ball. 

Mercurial  Balls  (for  horses). — Calomel,  1 oz.;  aloes,  2 oz.;  rhu- 
barb, y oz. ; liquorice-powder,  14  oz. ; treacle  to  mix.  Divide 
into  12  balls.  Laxative  and  alterative. 

Alterative  Balls  (for  horses). — Calomel,  sulphuret  of  antimony, 
and  powdered  opium,  of  each,  y2  oz. ; powdered  gum  guaiacum, 
2 y2  ounces;  castile  soap,  12  ounces;  treacle  to  mix.  Divide  in- 
to 12  balls.  Use  for  weak  horses  with  a bad  constitution. 

2.  Calomel,  l/2  oz.; powdered  aloes,  ix/2  oz. ; starch,  6 oz. ; soft 
soap,  8 oz.  Make  them  into  a mass,  and  divide  into  12  balls. 
Use  to  improve  the  constitution. 

The  Arabian  Charm  for  Taming  Horses. — The  horse  castor  is  a 
wart  or  excrescence  which  grows  on  every  horse’s  fore-legs,  and 
generally  on  the  hind-legs.  It  has  a peculiar  rank,  musty  smell, 
and  is  easily  pulled  off.  For  the  Oil  of  Cumin  the  horse  is  said 
to  have  an  instinctive  passion,  and  the  Oil  of  Rhodium  possesses 
some  very  peculiar  properties  for  animals.  Produce  some  horse 
castor  and  grate  it  fine — also  get  some  Oil  of  Rhodium  and  Oil 
of  Cumin,  and  keep  the  three  separate  in  air-tight  bottles.  Rub 
a little  Oil  of  Cumin  upon  the  hand,  and  approach  the  horse  in 
the  field  on  the  windward  side,  so  that  he  can  smelt  the  Cumin — ■ 
when  he  approaches,  immediately  rub  your  hand  gently  upon 
the  horse’s  nose,  getting  a little  oil  on  it.  Then  give  him  a lit* 
tie  of  the  castor  on  a pieee  of  loaf  sugar,  apple,  or  potato.  The^ 
put  eight  drops  oflne  Oil  of  Rhodium  into  a lady’s  silver  thimble. 


B©@K  ©F  KNOWLEDGE. 


8? 


v'  ' ' 

^Take  the  thimble  between  the  thumb  and  middle  finger  of 
your  right  hand,  with  the  forefinger  stopping  the  mouth  of  the 
thimble,  to  prevent  the  oil  from  running  out  whilst  you  are 
opening  the  mouth  of  the  horse.  As  soon  as  you  have  opened 
the  horse’s  mouth,  empty  the  thimble  upon  his  tongue  and  he 
is  your  servant. 

Artificial  Yeast — Honey,  5 oz.;  cream  of  tartar,  1 oz.;  malt,  16 
oz. ; water  at  1220  F.  3 pints;  stir  together,  and  when  the  tem- 
perature falls  to  65°,  cover  it  up  and  keep  it  at  that  temperature 
till  yeast  is  formed. 

To  Attract  Rats . — Two  drachms  of  oil  of  aniseed,  two  drops  of 
nitrous  acid,  and  two  grains  of  musk.  Oil  of  Rhodium  is  also 
supposed  to  be  very  attractive  to  these  vermin.  Assafcetida  with 
these  oils  is  also  used. 

Rheumatism. — Take  two  eggs,  one  gill  of  vinegar,  one  gill  of 
New  England  Rum,  one  teaspoonful  of  spirits  of  turpentine,  one 
teaspoonful  of  sunfish-oil.  Beat  the  eggs  up  well  first,  then  add 
a small  quantity  of  each  article  at  a time,  until  all  are  mixed, 
stirring  the  mixture  all  the  time.  Bathe  the  affected  parts  with 
it  two  or  three  times  a day. 

British  Herb  Tobacco. — The  principal  iugredient  in  this  com- 
pound is  dried  coltsfoot  leaves,  to  which  a portion  of  thyme, 
wood-betony,  eyebright,  and  rosemary  are  added. 

Hair  Depilatory. — Quicklime,  16  ounces;  pearlash  2 ounces;  liver 
of  sulphur,  2 ounces.  Reduce  to  a fine  powder,  and  keep  in  a 
close  bottle.  To  be  mixed  with  water,  and  applied  to  the  skin, 
and  scraped  off  in  three  or  four  minutes  with  a wooden  knife. 
[Use  caution,  to  prevent  injury.] 

Dupuytren's  Pomade. — Beef-marrow,  6 oz.;  nervine  balsam,  2 oz. 
“This  is  made  by  melting  together  4 oz.  each  of  beef-marrow 
and  oil  of  mace,  and  adding  2 dr.  of  balsam  of  tolu,  and  1 dr. 
each  of  oil  of  cloves  and  camphor,  dissolved  in  ^ oz.  of  rectified 
spirit.”  Peruvian  balsam,  2 oz. ; oil  of  almonds,  oz.;  extract 
of  cantharides  16  gr.  Melt  the  marrow  and  nervine  balsam  with 
the  oil,  strain,  add  the  balsam  of  Peru,  and  lastly  the  extract, 
dissolved  in  a drachm  of  rectified  spirit. 

Rouge . — Rouge  is  prepared  from  carmine,  and  the  coloring 
matter  of  safflower,  by  mixing  them  with  finely  levigated  French 
chalk  or  tale,  generally  with  the  addition  of  a few  drops  of  olive 


BOOK  OF  KNOWLEDGE. 


88 


or  almond  oil.  Sometimes  fine  white  starch  is  used  as  the  re* 
ducing  ingredient. 

Hair-dye. — Nitrate  of  silver,  n drachms;  nitrate  acid,  i drachm; 
distilled  water,  i pint;  sap  green,  3 drachms;  gum  arabic,  1 dr. 
Mix. 

Hair-dye . — Litharge,  2 parts;  slaked  lime,  1 part;  chalk,  2 parts; 
all  finely  powdered,  and  accurately  mixed.  When  required  for 
use,  mix  the  powder  with  warm  water,  and  dip  a brush  in  the 
mixture,  and  rub  the  hair  well  with  it.  After  two  hours  let  the 
hair  be  washed. 

Toothache. — Opium,  5 gr. ; oil  of  cloves,  3 drops;  extract  of  hen- 
bane, 5 gr.;  extract  of  belladonna,  10  gr.;  powdered  pellitory 
sufficient  to  form  a paste. 

Rose  Tooth-paste. — Cuttlefish-bone,  3 oz. ; prepared  or  pre- 
cipitated chalk,  2 oz. ; orris,  1 oz. ; lake  or  rose  pink  to  give  it  a 
pale  rose  color,  otto  of  rose,  16  drops;  honey  of  roses  in  sufficient 
quantity. 

Filling  for  Teeth. — Gutta-percha,  soften e<i  by  heat,  is  recom- 
mended. Dr.  Rollfs  advises  melting  a piece  ot  caoutchouc  at 
the  end  of  a wire,  and  introducing  it  while  warm. 

Fictitious  Gold. — Platina,  7;  copper,  16;  zinc,  1.  Fuse  together. 

Common  Gold. — Copper,  16;  silver,  1;  gold,  2. 

Bailey fs  Itch-ointment. — Olive-oil,  1 lb.;  suet,  1 lb.;  alkanet- 
root,  2 oz.  Melt,  and  macerate  until  colored;  then  strain,  and 
add  3 oz.  each  of  alum,  nitre,  and  sulphate  of  zinc,  in  very  fine 
powder,  adding  vermilion  to  color  it,  and  oil  of  aniseed,  laven- 
der, and  thyme  to  perfume. 

Caustic  for  Corns , — Tincture  of  iodine,  4 dr.;  iodide  of  iron,  12 
gr. ; chloride  of  antimony,  4 dr.  Mix,  and  apply  with  a camel- 
hair  brush,  after  paring  the  corn.  It  is  said  to  cure  in  three 
times. 

Consumption. — Rum,  ]/2  pint;  linseed-oil,  honey,  garlic  (beaten 
to  a pulp),  and  loaf  sugar,  of  each  4 oz.,  yolks  of  5 eggs.  Mix. 
A teaspoouful  night  and  morning. 

Sweet's  Salve. — Melt  together  8 ounces  of  rosin  and  2 ounces 
of  beeswax;  then  add  the  following  mixture  in  powder;  bole 
armenia,  nitre,  camphor,  of  each  one  ounce.  Stir  them  well  to- 
gether, then  pour  the  whole  into  cold  water,  and  work  it  in  the 


BOOK  OF  KNOWLEDGE. 


89 


water  until  it  can  be  taken  out  and  formed  into  rolls  or  cakes. 

Opodeldoc . — White  soap,  2 ounces;  camphor,  1 ounce;  oil  of 
rosemary,  2 drachms;  oil  of  origanum,  2 drachms;  strong  aqua 
ammonia,  1 ounce;  proof  alcohol,  1 y2  pints.  Dissolve  together. 

Infants 9 Cordial. — Pleurisy-root,  scull-cap,  skunk-cabbage,  hops, 
cramp-bark,  prickly-ash  berries,  calamus,  angelica  seed,  sassa- 
fras, of  each,  in  powder,  one  ounce;  ginger,  capsicum,  of  each 
two  drachms.  Pour  on  six  pints  of  boiling  water:  When  cold, 
add  three  pints  of  good  Holland  Gin,  and  [two  pounds  of  loaf- 
sugar.  Let  it  stand  two  weeks,  frequently  shaking.  [We  have 
substituted  this  for  Godfrey’s,  as  it  is  far  superior.] 

Mi,k  of  Roses. — Mix  one  ounce  of  fine  olive-oil  with  10  drops  of 
oil  of  tartar,  and  a pint  of  rose-water. 

M^cassar-oil. — The  oil  made  by  the  natives  in  the  islands  is 
obtained  by  boiling  the  kernel  of  the  fruit  of  a tree  resembling 
the  walnut,  called  in  Malay,  Badeau.  The  oil  is  mixed  with 
other  ingredients,  and  has  a smell  approaching  to  that  of  cre- 
osote. But  the  Macassar- oil  sold  iu  this  country  has  probably 
no  relation  to  the  above,  except  in  name.  The  following  is 
given  by  Gray:  Olive-oil,  1 pound;  oil  of  origanum,  1 drachm. 
Others  add  drachms  of  oil  of  rosemary. 

Eau  d'Ange.— Flowering  tops  of  myrtle,  16  oz. ; rectified  spirit, 
a gallon;  digest,  and  distill  to  dryness  in  a water-bath;  or  dissolve 
X ounce  essential  oil  of  myrtle  in  three  pints  of  rectified  spirit. 
Mr.  Gray  gives  under  this  name  a water  without  spirit:  water,  2 
pints;  benzion,  2 ounces;  storax,  I ounce;  cinnamon,  1 drachm; 
cloves,  2 drachms;  calamus,  a stick;  coriander-seeds,  a pinch. 
Distill. 

Russian  Tooth-powder . — Peruvian-bark,  2 oz. ; orris-root,  1 oz. ; 
sal  ammoniac,  x/2  ounce;  catechu,  6 dr.;  myrrh,  6 dr.;  oil  of 
cloves,  6 or  8 drops. 

Beetle  Poison. — Put  a drachm  of  phosphorus  in  a flask  with  2 
ounces  of  water;  plunge  the  flask  into  hot  water,  and  when  the 
phosphorus  is  melted  pour  the  contents  into  a mortar  with  2 or 
3 ounces  of  lard.  Triturate  briskly,  adding  water,  and  l/2  pound 
of  flour  with  1 or  2 ounces  of  brown  sugar. 

Cockroach  Poison. — Equal  parts  of  Plaster  of  Paris,  witk 
oatmeal. 

Arsenical  Paste. — Melt  2 pounds  of  suet  in  an  earthen  vessel 


9® 


BOOK  OF  KNOWLEDGE- 


over  a slow  fire,  and  add  2 pounds  of  wheat  flower,  3 ounces  of 
levigated  white  arsenic,  2%  drachms  of  lampblack,  15  drops  of 
oil  of  aniseed.  It  may  be  used  alone,  or  mixed  with  bread, 
crumbs,  etc.  For  destroying  rats  and  mice. 

Washes  for  Vermin  in  Plants. — Infuse  one  pound  of  tobacco  in  a 
gallon  of  boiling  water,  in  a covered  vessel,  till  cold. 

For  Lice  in  Vines , — Boil  % pound  of  tobacco  in  2 quarts  of  water; 
strain,  and  add  y2  pound  of  soft  soap,  and  % pound  of  sulphur. 
Mix. 

For  Aphides. — Boil  2 oz.  of  lime  and  1 oz.  of  sulphur  in  water, 
and  strain. 

For  Red  Spiders. — A teaspoonful  of  salt  in  a gallon  of  water. 
In  a few  days  wash  the  plant  with  pure  water. 

To  Mark  on  C/ass. — Glass  may  be  written  on  for  temporary 
purposes,  by  French  chalk;  pencils  of  this  substance  will  be 
found  convenient.  Glass  may  be  writteu  on  with  ink,  if  the 
surface  be  clean  and  dry,  and  the  pen  held  nearly  perpendicular. 

The  shellac  ink  is  the  best  for  labels,  as  it  resists  damp,  efc. 
“To  scratch  glass,”  a scratching  diamond  is  used,  or  a piece  of 
flint,  or  crystal  of  quartz,  or  the  point  of  a small  three  square 
file.  “To  engrave  on  glass,”  fluoric  acid  is  used,  either  in  the 
liquid  state  or  in  vapor.  The  glass  must  be  warmed,  and  coated 
with  wax  or  engravers’  cement,  and  the  writing  or  design  traced 
through  the  wax  with  a bradawl  or  other  pointed  instrument. 
The  liquid  fluoric  acid  is  poured  on  it,  and  left  to  act  on  the  urn 
covered  portions  of  the  glass;  or  the  fluor-spar  may  be  powdered 
and  made  into  a paste  with  oil  of  vitriol,  and  laid  over  the  pre- 
pared surface,  and  covered  with  lead-foil  or  tea-lead:  or  bruised 
fluor-spar  is  put  on  a Wedgewood  evaporating  basin,  with 
sufficient  oil  of  vitriol  to  form  a thin  paste,  and  the  prepared 
glass  laid  over  the  basin,  so  that  the  vapors  may  act  on  the  por- 
tions from  which  the  wax  has  been  removed.  “To  cut  glass,” 
(besides  the  usual  method  of  dividing  cut  glass  by  a glaziers 
diamond),  the  following  means  may  be  used:  To  divide  glass 
tubes  or  rods,  form  a deep  mark  around  them  with  the  edge  of  a 
three  square  file:  then  with  a hand  placed  on  either  side  of  the 
mark,  break  the  rod  with  a slightly  stretching  as  well  as  bending 
motion.  A diamond  or  sharp  flint  may  be  substituted  for  a file. 
Flasks,  globes,  and  retorts,  may  be  divided  by  means  of  iron 


BOOK  OF  KNOWLEDGE. 


91 


rings,  having  a stem  fixed  in  a wooden  handle.  Make  the  ring 
red-hot,  and  apply  it  to  the  flask,  etc.  If  the  vessel  does  not 
break  where  it  came  it  contact  with  the  ring,  wet  the  part,  and 
it  will  generally  separate.  Another  method  is  to  twist  together 

2 or  3 threads  of  cotton,  such  as  is  used  for  wicks:  moisten  them 
with  spirit  of  wine,  and  encircle  the  flask  with  them;  then, 
holding  the  flask  horizontally,  set  fire  to  the  wick,  and  turn  the 
flask  with  the  fingers,  so  as  to  keep  the  flame  in  the  direction 
of  the  thread.  If  the  separation  does  not  take  place  the  first 
time,  the  process  may  be  repeated  after  the  glass  has  cooled. 
By  these  means  a common  oil-flask  may  be  divided  into  an 
evaporating  dish  and  a funnel.  By  means  of  a stout  iron  rod, 
fixed  in  a wooden  handle,  and  terminating  in  a blunt  point  and 
heated  to  redness,  broken  retorts,  globes,  and  flasks,  may  be 
converted  into  useful  evaporating  dishes,  etc.  If  any  crack  ex- 
ists, it  may  easily  be  led  in  any  direction,  as  it  will  follow  the 
motion  of  the  heated  iron.  If  no  crack  exists  one  must  be 
produced  by  applying  the  point  of  the  heated  rod  to  any 
convenient  spot  on  the  edge  of  the  broken  glass,  touching  it 
afterwards  with  a moistened  finger,  if  necessary.  The  edges 
of  glass  thus  divided  are  rendered  less  apt  to  break  by  heating 
them  in  the  flame  of  a blowpipe,  or  grinding  them  smooth 
with  emery  on  a flat  stone. 

To  Silver  Glass. — The  term  ‘‘silvering”  is  applied  to  the  pro- 
cess of  coating  the  surface  of  glass  with  amalgamated  tin  foil,  in 
forming  mirrors.  The  tinfoil  is  rubbed  over  with  quicksilver, 
and  more  of  the  latter  poured  over  it;  the  plate  of  glsss,  perfect- 
ly clean  and  dry,  is  then  applied  to  it  in  such  a way  as  to  exclude 
all  air-bubbles,  and  to  bring  the  glass  and  foil  into  perfect  con- 
tact. The  plate,  after  being  inclined  so  as  to  allow  the  super- 
fluous quicksilver  to  drain  off,  is  loaded  with  weights,  'under 
which  it  remains  till  the  adhesion  is  complete.  To  convex  and 
concave  mirrors,  the  amalgamated  foil  is  applied  by  accurately 
fitting  plaster  moulds.  The  interior  of  globes  is  silvered  by  in- 
troducing a liquid  amalgam,  and  turning  about  the  globe  till 
every  part  is  covered  with  it.  But  a method  of  literally  silvering 
glass  has  lately  been  patented  by  Mr.  Drayton.  He  mixes  1 oz. 
of  nitrate  of  siver,  3 oz.  of  water,  1 ounce  of  liquid  ammonia,  and 

3 oz.  of  spirit  of  wine,  and  filter  the  solution  after  it  has  stood  3 
or  4 hours.  To  every  ounce  of  solution  he  adds  % oz.  of  sugar 


92 


BOOK  OF  KNOWLEDGE. 


(grape  sugar,  if  possible,)  dissolved  in  equal  quantities  of  water 
and  alcohol.  The  surface  to  be  silvered  is  covered  with  this 
liquid,  and  a temperature  of  i6o°  F.  maintained,  till  the  deposi- 
tion of  the  silver  is  complete.  When  ouite  dry,  the  coated  sur- 
face is  covered  with  mastic  varnish. 

Cement  for  Steam  Pipes. — Good  linseed-oil  varnish,  ground  with 
equal  weights  of  white  lead,  oxide  of  manganese,  and  pipeclay. 

Inks. — The  following  are  specimens  of  the  most  useful  kinds 
of  ink : — 

Black  Writing- ink. — Bruised  Aleppo  galls, , 6 oz. ; soft  water,  6 
pints.  Boil  together,  add  4 oz.  of  sulphate  of  iron,  and  4 oz.  of 
gum  arabic.  Put  the  whole  in  a bottle,  and  keep  it  in  a warm 
place,  shaking  it  occasionally.  In  twTo  months  pour  it  off  into 
glass  bottles,  and  add  to  each  pint  a grain  of  corrosive  sublimate,  * 
or  3 or  4 drops  of  creosote.  Add  one  ounce  of  brown  sugar  to 
the  above,  and  it  will  make  good  copying  ink. 

Blue  Ink. — Prepare  a solution  of  iodide  of  iron  from  iodine, 
iron,  and  water;  add  to  the  solution  half  as  much  iodine  as  first 
used,  pour  this  solution  into  semi-saturated  solution  of  ferro- 
prussiate  of  potash,  containing  nearly  as  much  of  the  salt  as  the 
whole  weight  of  iodine.  Collect  the  precipitate,  wash  it,  and 
finally  dissolve  it  in  water,  to  form  the  blue  ink.  The  so- 
lution from  which  the  precipitate  is  separated,  evaporated  to 
dryness,  and  the  residue  fused,  re-dissolved  and  crystalized, 
yields  pure  iodide  of  potassium.  This  process  is  patented. 

Gold  and  Silver  Ink. — Fine  bronze-powder,  or  gold,  or  silver 
leaf,  ground  with  a little  sulphate  of  potash,  and  washed  from 
the  salt,  is  mixed  with  water,  and  a sufficient  quantity  of  gum. 

Ink  for  Marking  Linen. — Nitrate  of  silver,  100  grains;  distilled 
water,  1 ounce;  gum  arabic,  2 drachms;  sap  green,  a scruple. 
Dissolve.  The  linen  is  first  to  be  wetted  with  the  following 
“pounce,”  dried  and  rubbed  smooth,  then  written  on  by  a clean 
quill  or  bone  pen  dipped  in  the  ink.  Pounce:  Subcarbonate  of 
soda,  1 ounce;  water,  8 ounces. 

Indelible  Ink. — Take  20  parts  of  Dantzig  potash,  10  of  tanned 
leather  parings,  and  5 of  sulphur;  boil  them  in  an  iron  pot  with 
sufficient  water  to  dryness;  then  raise  the  heat,  stirring  the  mat- 
ter constantly,  till  the  whole  becomes  soft,  taking  care  that  it 
does  not  ignite.  Add  sufficient  water,  and  filter  through  cloth. 

It  must  be  kept  from  the  air.  It  resists  many  chemical  agents. 


BOOK  OF  KNOWLEDGE. 


93 


Cement  for  Glass,  China,  etc. — Isinglass,  one  ounce;  distilled 
water,  6 ounces;  boil  to  3 ounces,  and  add  1 J4  ounces  of  rectified 
spirit.  Boil  for  a minute  or  two,  strain,  and  add,  while  hot, 
first  y2  ounce  of  a milky-emulsion  of  ammoniac,  and  then  5 dr. 
of  tincture  of  mastic.  [There  are  various  kinds  of  this  cement 
sold,  and  some  of  the  improvements  introduced  have  not  been 
made  public..] 

Coppersmiths ' Cement . — Powdered  quicklime,  mixed  with 
bullocks  blood,  and  applied  immediately. 

Gilding. — Leaf-gold  is  affixed  to  various  surfaces,  properly  pre- 
pared by  gold  size,  or  other  adhesive  medium.  Metallic  sur- 
faces are  coated  with  gold  by  means  of  amalgam  of  gold  and 
mercury,  applied  with  a wire  brush,  wet  with  an  acid  solution  of 
mercury,  made  by  dissolving  10  parts  of  mercury  in  11  of  nitric 
acid,  by  a gentle  heat,  and  adding  2^  parts  of  water.  The 
article  thus  coated  is  heated  over  charcoal  till  the  mercury  is 
dissipated,  ahd  afterwards  burnished.  To  give  it  a redder  color, 
it  is  covered  with  gilder’s  wax  (a  compound  of  verdigris,  ochre, 
alum,  and  yellow  wax),  again  exposed  to  heat,  and  afterwards 
washed  and  cleaned  by  a scratch-brush  and  vinegar.  An  inferior 
kind  of  gilding  is  effected  by  dissolving  gold,  with  a fifth  of  its 
weight  of  copper,  in  nitro-muriatic  acid,  dipping  rags  in  the  so- 
iUtion,  drying  and  burning  them,  and  rubbing  the  ashes  on  the 
idetallic  surface  with  a cork  dipped  in  salt  and  water. 

Electro  Gilding  is  thus  performed: — A solution  of  5 oz.  of  gold 
is  prepared  and  boiled  till  it  ceases  to  give  out  yellow  vapors; 
the  clear  solution  is  mixed  with  4 gallons  of  wrater,  20  pounds  of 
bicarbonate  of  potash  added,  and  the  whole  boiled  for  two  hours. 
The  articles,  properly  cleaned,  are  suspended  on  wires,  and 
moved  about  in  the  liquid  from  a few  seconds  to  a minute,  then 
washed,  dried,  and  colored  in  the  usual  way.  The  solution  used 
in  gilding  with  the  voltaic  apparatus  is  made  by  dissolving  *4 
ounce  or  oxide  of  gold  with  2 ounces  of  cyanide  01  potassium, 
in  a pint  oi  distilled  water. 

Balls  for  Cleaning  Clothes. — Bath  brick,  4 parts,  pipeclay,  8 parts; 
pumice,  1;  soft-soap,  1;  ochre,  umber,  or  other  color,  to  bring  it 
to  the  desired  shade,  sufficient  ox-gall  to  form  a paste.  Make 
into  balls,  and  dry  them. 

To  Stain  Wood  a Mahogany  Color  {dark).  — Boil  one  pound  of 


94 


BOOK  OF  KNOWLEDGE. 


madder  and  2 ounces  of  logwood  in  a gallon  of  water,  and  brush 
the  wood  well  over  with  the  hot  liquor.  When  dry,  go  over  the 
whole  with  a solution  of  2 drachms  of  pearlash  in  a quart  of 
water. 

To  Strain  Maple  a Mahogany  Color. — Dragon’s  blood,  yz  ounce; 
alkanet,  % ounce;  aloes,  1 drachm;  spirit  of  wine,  1 % ounces. 
Apply  it  with  a sponge  or  brush. 

Rosewood. — Boil  8 ounces  of  logwood  in  3 pints  of  water  until 
reduced  to  half;  apply  it  boiling  hot  two  or  three  times,  letting 
it  dry  between  each.  Afterwards  put  on  the  streaks  with  a 
camel-hair  pencil  dipped  in  a solution  of  copperas  and  verdigris 
in  decoction  of  logwood. 

Ebony. — Wash  the  wood  repeatedly  with  a solution  of  sulphate 
of  iron;  let  it  dry,  then  appfy  a hot  decoction  of  logwood  and 
nutgalls  for  two  or  three  times.  When  dry,  wipe  it  with  a wet 
sponge,  and  polish  with  linseed-oil. 

French  Polish. — Orange  shellac,  22  ounces;  rectified  spirit  4 
pints;  dissolve. 

Etching  Fluids  (for  steel). — Mix  10  parts  of  pure  hydrochloric 
acid,  70  of  distilled  water,  and  a solution  of  2 parts  of  chlorate 
of  potash  in  20  of  water.  Dilute  before  using  with  from  100  to 
200  parts  of\  water.  (For  Copper) — Iodine,  2 parts;  iodide  ofpot- 
assium,  5 parts;  water,  5 to  8 parts. 

Silvering  Compound. — Nitrate  of  silver,  1 part;  cyanide  of  pot- 
assium (Liebig’s)  3 parts;  water  sufficient  to  form  a thick  paste. 

Apply  it  with  a rag.  A bath  for  the  same  purpose  is  made  by 
dissolving  100  parts  of  sulphate  of  soda,  and  15  of  nitrate  of 
silver,  in  water  and  dipping  the  article  to  be  silvered  into  it. 

Tracing  Paper. — Paper  well  wetted  with  Canada  balsam  and 
camphine,  and  dried. 

Shampoo  Liquor. — Rum,  three  quarts;  spirit  of  wine,  one  pint; 
water,  one  pint;  tincture  of  cantharides,  y ounce;  carbonate  ©f 
ammonia,  % ounce;  salt  of  tartar,  1 ounce.  Rub  it  on  and  after* 
wards  wash  with  water.  By  omitting  the  salt  of  tartar  it  nearly 
resembles  the  balm  of  Columbia. 

Waterproof  Compound. — Suet,  8 ounces;  linseed-oil,  8 ounce*; 
yellow  beeswax,  6 ounces;  neatsfoot  oil,  1 ounces?  lgmpbl&afe* 
1.  litharge  yz  oz.  Melt  together*  and  stir  till  cold. 


book:  of  knowledge. 


Kittoe's  Lotion  for  Sunburns , Freckles , etc. — Muriate  of  ammonia, 
I drachm  sprit*  water,  a pint;  lavender  water,  2 drachma. 
Apply  with  a sponge  2 or  3 times  a day. 

Virgin's  Milk. — Simple  tincture  of  benzoin,  2 drachms;  orange- 
flower  water,  8 ounces.  It  may  be  varied  by  using  rose  or  elder- 
flower  water. 

Coloring  for  Brandy , etc. — Sugar  melted  in  a ladle  till  it  is  brown, 
and  then  dissolved  in  water  or  lime-water. 

Colors  for  Liquors. — Pink  is  given  by  cochineal,  yellow  by 
saffron  or  safflower,  violet,  by  litmus,  blue,  by  sulphate  of  indigo, 
saturated  with  chalk;  green  by  the  last,  with  tincture  of  saffron, 
or  by  sap-green. 

To  Preserve  Butter. — Powder  finely,  and  mix  together,  2 parts 
©f  the  best  salt,  one  of  loaf-sugar,  and  one  of  nitre.  To  each 
pound  of  butter,  well  cleansed  from  the  milk,  add  one  oz.  of 
this  compound.  It  should  not  be  used  under  a month.  [Butter 
that  has  an  unpleasant  flavor  is  said  to  be  improved  by  the  ad- 
dition of  2 1/2  drachms  of  bicarbonate  of  soda  to  3 pounds  of  but- 
ter. A turnipy  flavor  may  be  prevented  by  only  feeding  the 
cows  with  turnips  immediately  after  milking  them.] 

To  Preserve  Eggs.— Jayne’s  liquid  (expired  patent)  is  thus 
made:  Take  a bushel  of  lime,  2 pounds  of  salt,  l/2  pound  of  cream 
of  tartar,  and  water  enough  to  form  a solution  strong  enough  to 
float  an  egg.  In  this  liquid  it  is  stated,  eggs  may  be  preserved 
for  two  years. 

How  to  make  Fly -poison. — A common  poison  for  flies  consists  of 
white  arsenic  or  king’s  yellow,  with  sugar,  etc.,  but  the  use  of 
such  compounds  may  lead  to  fatal  accidents.  A sweetened  in- 
fusion of  quassia  answers  the  same  purpose,  and  is  free  from 
danger.  Pepper,  with  milk,  is  also  used;  and  also  some  adhesive 
compounds,  by  which  they  are  fatally  entangled. 

Indian  Ink. — Real  lampblack,  produced  by  combustion  of  lin- 
seed-oil,  ground  with  gum,  and  infusion  of  galls.  It  is  prepared 
both  in  a fluid  and  solid  form,  the  latter  being  dried  in  the  sun. 

Bedbug  Poison. — Scotch  snuff  mixed  with  soft  soap. 

Sympathetic  or  Secret  Ink. — [The  solutions  used  should  be  so 
nearly  colorless  that  the  writing  is  not  seen  till  the  agent  is 
applied  to  render  it  visible.] 

I.  Digest  1 oz.  of  taffre,  or  oxide  of  cobalt,  at  a gentle  heat. 


BOOK  OF  KNOWLEDGE. 


* 

witk  4 oz.  of  nitro-muriatic  acid  till  no  more  is  dissolved,  theta 
add  one  oz  of  common  salt,  and  16  oz.  of  water.  If  this  be 
written  with  and  the  paper  he.d  to  the  fire,  the  writing  becomes 
green,  unless  the  cobalt  should  be  quite  pure,  in  which  case  it 
will  be  blue.  The  addition  of  a little  nitrate  of  iron  will  im- 
part the  property  of  becoming  green.  It  is  used  in  chemical 
landscapes  for  the  foliage. 

3.  Boil  oxide  of  cobalt  in  acetic  acid.  If  a little  common  salt 
be  added,  the  writing  becomes  green  when  heated;  but  with 
nitre  it  becomes  a pale  rose-color. 

6.  A solution  of  sulphate — or  preferably,  persulphate— of  iron. 
It  becomes  black  when  washed  with  infusion  of  galls;  BLUE,  by 
prussiate  of  potash.  [This  constitutes  colorless  ink,  which  be- 
comes visible  when  written  with  on  paper  containing  galls,  or 
tannin,  or  prussiate  of  potash.  ] 

Fattening  Calves. — Aniseed,  \ pound;  fenugrec,  X pound; 
linseed  meal  1 pound.  Make  it  into  a paste  with  milk,  and 
cram  them  with  it. 

Blake's  Toothache  Remedy. — Finely  powdered  alum,  "1  drachm; 
spirit  nitric  ether,  7 drachms. 

British  Oil . — Oil  of  turpentine,  and  linseed  oil,  of  each  8 ounces; 
oil  of  amber,  and  oil  of  Juniper,  of  each  4 ounces;  true  Barbadoes 
tar,  3 ounces;  American  Petroleum,  1 ounce.  Mix. 

To  Preserve  Milk.— Milk  the  cow  into  glass  bottles,  and  seal 
them  to  keep  out  the  air. 

Armenian  Cement— Soak  isinglass  in  water  till  soft;  then  dis- 
solve it  in  proof  spirit;  add  a little  Galbanum  or  gum  Ammoniac, 
and  mix  it  with  tincture  of  mastic.  It  must  be  kept  well  stopped, 
and  when  wanted,  liquefied  by  the  phial  being  immersed  in  hot 
water.  Used  to  eetfeent  jewels  upon  watch  cases;  to  mend  china, 
or  to  replace  leaves  torn  out  of  books. 

To  Prevent  Flies  from  Setting  on  P/ctrres , Picture  Frames , or  other 
Furniture. — Soak  a large  bundle  of  Leeks  for  five  or  six  days  in  a 
pail  of  water,  and  then  wash  or  sponge  the  pictures,  etc.,  over 
with  it 

To  Cure  Butter, — Take  2 parts  of  the  best  common  salt,  I part 
of  sugar,  and  one  part  of  saltpetre.  Beat  them  up,  and  mix  well 
together.  Take  one  ounce  of  this  to  every  pound  of  butter, 
work  it  well  into  a mass,  and  close  it  up  for  use*  Butter  thur 


BOOK  OF  KNOWLEDGE 


m 


cured,  appears  of  a rich  marrowy  consistence  and  fine  color, 
and  does  not  acquire  a brittle  hardness,  nor  taste  It  will 
keep  good  for  three  years,  if  let  stand  three  oar  four  weeks  be» 
fore  opening  it. 

Wash  to  Whiten  the  Nails. — Take  diluted  sulphuric  add,  a dr.£ 
pump  water,  4 ounces;  Tincture  of  myrrh,  1 drachm.  Mix.  First 
cleanse  with  white  soap,  and  then  dip  the  fingers  into  the  wash. 

To  join  Glass  together.— Take  a little  isinglass,  and  melt  it  in 
spirits  of  wine.  It  will  form  a transparent  glue,  which  will 
unite  glass,  so  that  the  fracture  will  be  almost  imperceptible. 
The  greatest  care  is  necessary,  that  the  spirits  of  wine  shall  not 
boil  over  into  the  fire. 

To  Renovate  old  Apple* trees. — Take  fresh  made  lime  from  the 
kiln;  slake  it  well  with  water,  and  well  dress  the  tree  with  a 
brush,  and  the  insects  and  moss  will  be  completely  destroyed 

The  outer  ring  will  fall  off,  and  a new,  smooth,  clean,  healthy 
one  formed,  and  the  trees  assume  a most  healthy  appearance, 
and  produce  the  finest  frui 

To  prevent  the  Smoking  of  a lamp. — Soak  the  wick  in  strong 
vinegar,  and  dry  it  well  before  you  use  it.  It  will  then  burn 
Doth  sweet  and  pleasant,  and  give  much  satisfaction  for  the 
trifling  trouble  in  preparing  it 

To  make  Silvering  Powder.— Get  from  a drug-store  I oz.  of  what 
is  called  Hydrargirum,  Cum  Creta , and  mix  it  with  4 oz.  pre- 
pared chalk.  Used  to  give  a silver  polish  to  brass,  copper* 
britannia  ware,  etc.  To  be  rubbed  on  with  a dry  cloth. 

Nerve  Ointment — Take  half  a pint  of  neatsfoot-oil,  one  giU  of 
brandy,  one  gill  of  spirits  of  turpentine,  and  simmer  them  to- 
gether fifteen  minutes.  Excellent  for  sprains,  swellings,  snd 
rheumatism. 

To  Free  Plants  from  Leaf-lice.— Mix  3 ounces  of  flowers  of  sul- 
phur  with  a bushel  of  sawdust  Scatter  this  over  the  plants  in- 
fested with  these  insects,  and  they  will  soon  be  freed,  though  a 
second  application  may  possibly  be  necessary. 

Strawberry  Jelly.— Take  of  the  juice  of  strawberries,  4' pounds; 
sugar,  1 pound  Boil  to  a jelly. 

To  Avoid  Injury  from  Bees. — A wasp  or  a bee  swallowed  may  be 
killed  before  it  can  do  harm  by  taking  a ti^prionM  of  ccem 


BOOK  OF  KNOWLEDGE. 


mon  salt  dissolved  in  water.  It  kills  the  insect,  and  cures  the 
sting.  Salt  at  all  times  is  the  best  cure  for  external  stings. 
Sweet-oil,  pounded  mallows,  onions,  or  powdered  chalk  mad*, 
into  a paste  with  water,  are  also  efficacious.  If  bees  up. 

on  the  head,  smoke  tobacco,  and  hold  an  empty  hivfc  the 
head,  and  they  will  enter  it. 

How  to  Make  Rose-water— Take  half  an  ounce  white  sugar, 
and  drop  into  it  2 or  3 drops  of  otto  of  rose;  then  grind  very  fine 
in  a mortar.  After  it  is  well  ground  into  fine  powder,  pour  on 
it  half  a pint  of  cold  water;  grind  well  for  a few  moments,  and 
then  mix  it  all  with  one  gallon  of  cold  water.  Let  it  stand  for 
3 or  4 days,  and  strain  through  fine  muslin. 

Whitewashing. — A pint  of  varnish  mixed  with  a bucket  of 
whitewash  will  give  it,  in  a great  degree,  the  qualities  of  paint; 
and  it  will  withstand  all  kinds  oj  weather. 

Hank  in  Dye. — Take  arnotto  and  prepared^  Kali,  equal  parts, 
boiled  in  water;  the  proportion  of  Kali  is  altered,  as  the  color  i* 
required  to  be  deeper  or  lighter.  Used,  to  restore  the  color  o % 
faded  nankin  clothing,  or  to  dye  new  goods  of  a nankin  color. 

To  make  Spice  Bitters . — Golden  Seal,  Poplar-Bark,  Bayberry, 
bark  of  the  root,  Sassafras,  bark  of  the  root,  of  each  one  pound; 
Unicorn-root,  Bitter-root,  Cloves,  Capsicum,  of  each,  4 ounces, 
Loaf-sugar,  4 pounds.  Put  to  one  ounce  of  this  powder,  on* 
quart  of  sweet  wine;  let  it  6tand  a week  or  two  before  using  it. 
Dose — a wineglassful  two  or  three  times  a day. 

How  to  make  Saur  Kraut — Take  a large  strong  wooden  vessel, 
or  cask,  resembling  a salt-beef  cask,  and  capable  of  containing 
as  much  as  is  sufficient  for  the  winter’s  consumption  of  a family. 
Gradually  break  down  or  chop  the  cabbages  (deprived  of  out 
side  green  leaves)  into  very  small  pieces;  begin  with  one  or  two 
cabbages  at  the  bottom  of  the  cask,  and  add  others  at  intervals, 
pressing  them  by  means  of  a wooden  spade,  against  the  side  ot 
the  cask,  until  it  is  full.  Then  place  a heavy  weight  on  top  of 
it  and  allow  it  to  stand  near  a warm  place,  for  four  or  five  days. 
By  this  time  it  will  have  undergone  fermentation,  and  be  ready 
for  use.  Whilst  the  cabbages  are  passing  through  the  process 
of  fermentation,  a very  disagreeable  fetid,  acid  smell,  isexfialted 
from  them.  Now  remove  the  cask  to  a cool  situation,  and  keep 
fc  always  covered  up.  Strew  aniseed  among  the  layers  of tba 


BOOK  OF  KNOWLEDGE,  9 9 

cabbage  during  its  preparation,  which  communicates  a peculiar 
fbr**Di  to  the  Saur  Kraut  at  an  after  period.  In  boiling  it  for  the 
table,  two  hours  is  the  period  for  it  to  be  on  the  fire.  It  forms 
an  excellent,  nutritious,  and  antiscorbutic  food,  for  winter  use. 

Bedbugs . — A strong  decoction  of  ripe  red  pepper  is  said  to  be  as 
efficacious  an  antidote  to  bedbugs  as  can  be  selected  from  the 
multitudinous  recipes  for  the  purpose. 

Burning-Fuid, — Take  four  quarts  of  alcohol  and  one  quart  of 
spirits  of  turpentine.  Mix  well  together. 

To  Extract  Paint  from  Cotton , Silk,  and  Wooten  Goods,— Saturate 
the  sptfts  with  spirits  of  turpentine,  and  let  it  remain  several 
hours;  then  rub  it  between  the  hands.  It  will  crumble  away, 
without  injuring  the  color  or  texture  of  the  article 

To  make  Silver-Plating  Powder,  for  silvering  brass,  copper,  etc., 
and  for  repairing  worn-out  parts  of  plated  goods.— -Nitrate  of 
silver,  30  grains;  common  table-salt,  30  grains;  cream  of  tartar, 
3 drachms.  Mix  all  thoroughly,  and  make  into  a fine  powder 
in  a mortar.  Moisten  a soft  cloth,  dip  into  the  powder,  and  rub 
over  the  surface  to  be  plated  for  a few  moments;  then  wash  off 
with  a solution  of  common  salt  in  water,  and  rub  dry  with  a 
cloth  and  chalk  or  whiting. 

To  make  Violet  or  Purple  Ink . — Boil  16  ounces  of  logwood  in  3 
quarts  of  rain  water,  to  three  pints;  then  add  3 ounces  of  clean 
gum  arabic  and  3 ounces  of  alum  (powdered).  Shake  till  well 
dissolved.  It  would  be  well  to  strain  through  a wire  sieve. 

To  Clean  Kid  Globes. — Add  15  drops  of  strongest  solution  ©f 
ammonia  to  spirits  of  turpentine  % pint.  Having  fitted  the 
gloves  on  wooden  hands  or  pegs,  apply  this  mixture  with  a 
brush.  Follow  up  this  application  with  some  fine  pumice  pow- 
der. Rub  with  some  flannel  or  sponge  dipped  in  the  mixture. 
Rub  off  the  sand,  and  repeat  the  same  process  twice  or  thrice. 
Hang  in  the  air  to  dry,  and,  when  dry,  place  in  a drawer  with 
some  scent. 

To  make  Matches  without  Sulphur  or  Phosphorus. — Chlorate  ©f 
potash,  separately  powdered,  6 drachms;  vermilion,  1 drachm; 
lycopodium,  I drachm;  fine  dour,  two  drachms.  Mix  carefully 
the  chlorate  with  the  flour  and  lycopodium,  avoiding  much 
friction  % then  add  the  vermilion,  and  mix  the  whole  with  a 
tmeilftge  made  with  one  drachm  of  powdered  gum  arable,  ie 


100 


BOOK  OF  KNOWLEDGE 


grains  tragacanth,  2 drachms  of  flour,  and  4 ouncef  of  hot 
water.  Mix.  Add  sufficient  water  to  bring  it  into  a proper  con- 
sistence, and  dip  in  the  wood  previously  dipped  in  a solution  of 
one  ounce  of  gum  camphor,  in  six  ounces  of  oil  of  turpentine, 

To  make  Black  Ink  Powder.— -Sulphate  of  copper  "[bluestone], 
one  ounce;  gum  arabic,  2 ounces;  green  vitriol  [copperas],  8 oz.\ 
nutgalls,  powdered,  1 pound;  extract  of  logwood,  1 pound.  A11 
are  to  be  finely  pulverized.  About  one  ounce  of  this  mixture 
will  be  required  to  make  one  pint  of  ink,  to  be  put  into  boiling 
water.  It  should  stand  about  two  weeks  before  using. 

Baking  Powder. — Baking  soda,  6 ounces;  cream  tartar,  8 ounces* 
Each  should  be  thoroughly  dry  before  mixing.  About  a tea* 
spoonful,  dissolved  in  warm  milk  or  water  is  sufficient  for  i 
quart  of  flour.  v 

To  make  Syrup  of  Sarsaparilla, — Take  of  sarsaparilla-root,  I lb.; 
boiling  water,  5 quarts;  sugar,  1 pound.  Cut  or  chop  up  the 
sarsaparilla-root  into  short  pieces,  the  shorter  the  better,  put  it 
into  the  water,  let  it  stand  for  24  hours,  then  boil  down  to  2% 
quarts,  and  strain  the  liquid  while  hot . Then  add  the  sugar,  and 
boil  gradually  for  about  an  hour.  When  cool,  put  into  bottles 
or  a jug,  and  keep  corked.  Dose,  from  one  to  two  tablespoon- 
fuls before  each  meal.  This  is  a valuable  medicine  to  purify 
the  blood,  and  is  used  with  great  advantage  in  all  cases  of 
general  debility  or  weakness  from  any  cause  whatever:  also,  for 
disease  of  the  liver,  dyspepsia,  or  indigestion,  scrofula,  female 
weakness,  loss  of  appetite,  effects  of  syphilis  or  venereal  disease, 
and  in  every  case  where  the  wish  is  to  build  up  and  strengthen 
the  system.  It  should  be  used  about  two  months  or  more  at  a 
time. 

To  Make  Medicated  Root-beer. — For  each  gallon  of  water  to  be 
used,  take  hops,  burdock,  yellow  dock,  sarsaparilla,  dandelion, 
and  spikenard  roots,  bruised,  of  each  l/2  ounce;  boil  about  20 
minutes;  and  strain  while  hot;  add  8 or  ten  drops  of  oils  of  spruce 
and  sassafras,  mixed  in  equal  proportion.  When  cool  enough 
not  to  scald  your  hand,  put  in  two  or  three  tablespoonfuls  of 
yeast;  molasses:  two-thirds  of  a pint,  or  white  sugar  l/2  pound, 
gives  it  about  the  right  sweetness.  Keep  these  proportions  foi 
as  many  gallons  as  you  wish  to  make.  You  can  use  more  or  less 
of  t be  roots  to  suit  your  taste,  after  trying  it  It  is  best  to  get 


lot 


BOOK  OF  KNOWLEDGE, 

the  dry  roots,  or  dig  them  and  let  them  dry,  and  of  course  you 
can  add  any  other  root  known  to  possess  medicinal  properties 
desired  in  beer.  After  all  is  mixed  let  it  stand  in  a jar  with  a 
cloth  thrown  over  it,  to  work  about  two  hours,  then  bottle  and 
set  in  a cool  place.  This  is  a nice  way  to  take  alteratives,  with- 
out taking  medicines  to  operate  on  the  bowels. 

To  Make  Ice  Cream. — Fresh  cream,  x/2  gallon;  rich  milk,  % 
gallon;  white  sugar  one  pound.  Dissolve  the  sugar  in  the  mix- 
ture, and  flavor  with  extract  to  suit  your  taste;  or  take  the  peel 
from  a fresh  lemon  and  steep  one  half  of  it  in  as  little  water  as 
you  can,  and  add  this.  It  makes  the  lemon  flavor  better  than 
the  extract,  and  no  flavor  will  so  universally  please  as  the  lemon. 
Keep  the  same  proportion  for  any  amount  desired.  The  juice  of 
strawberries  or  raspberries  gives  a beautiful  color  and  flavor  to 
ice-creams;  or  about  y2  oz.  of  essence  or  extracts  to  a gallon,  or 
to  suit  the  taste,.  Have  your  ice  well  broke;  one  quart  salt  to  a 
bucket  of  ice.  About  half  an  hour’s  constant  stirring,  and  an 
occasional  scraping  down  and  beating  together,  will  freeze  it. 

Ice-Cream  (a  cheaper  kind). — Milk,  6 quarts;  Oswego  corm 
starch,  y2  pound.  First  dissolve  the  starch  in  one  quart  of  the 
milk,  and  then  mix  all  together  and  just  simmer  a little  (not  tc 
boil).  Sweeten  and  flavor  to  suit  your  taste,  as  above. 

Chicago  Plan  of  making  Ice-Cream. — Irish  moss,  i y2  ounces; 
tnilk,  one  gallon.  First  soak  the  moss  in  a little  cold  water  for 
an  hour,  and  rinse  it  well  to  clear  it  of  sand  and  a certain 
peculiar  taste;  then  steep  it  for  an  hour  in  the  milk  just  at  the 
boiling  point,  but  not  to  boil.  It  imparts  a rich  color  and  flavor 
without  eggs  or  cream.  The  moss  may  be  steeped  twice . A 
few  minutes  rubbing,  at  the  end  of  freezing,  with  the  spatula 
against  the  side  of  the  freezer,  gives  ice-cream  a smoothness  not 
otherwise  obtained,  and  makes  it  look  nice. 

To  Make  Fever  and  Ague  Pills. — Quinine, 20  grains;  Dovers-pow 
ders,  10  grains;  sub-carbonate  of  iron,  10  grains.  Mix  with 
mucilage  of  gum  arabic,  and  make  into  20  pills.  Dose:  two 
every  hour,  beginning  four  or  five  hours  before  the  chill  is  ex- 
pected. When  the  chills  have  been  broken,  take  one  pill  night 
and  morning  for  a month,  to  prevent  a return. 

To  Make  Axle-Grease. — One  pound  of  black  lead  ground  fine 
and  smooth  with  four  pounds  of  lard.  A little  powdered  gum^ 
mmtfbos  w sometimes  added 


BOOK  OF  KNOWLEDGE. 


i03 

To  Tan  Raw  Hide. — When  taken  from  the  animal  spread  it  flesh 
side  up;  then  put  2 parts  of  salt,  2 parts  of  saltpetre  and  alum 
combined,  make  it  fine,  sprinkle  it  evenly  over  the  surface,  roll 
it  up,  let  it  alone  for  a few  days  until  dissolved;  then  take  off 
what  Uesh  remains,  and  nail  the  skin  to  the  side  of  a house  in 
the  sun;  stretch  it  tight.  To  make  it  soft  like  harness  leather, 
put  neatsfoot  oil  on  it.  Fasten  it  up  in  the  sun  again:  then  rub 
out  all  the  oil  you  can  with  a wedge-shaped  stick,  and  it  is  tan- 
ned with  the  hair  on. 

To  make  Refined  Oil  for  Watches , Sewing-machines , etc. — Take 
sweet-oil,  1 pint,  put  into  a bottle  and  then  put  into  the  oil  2 oz. 
of  thin  sheet-lead,  in  coils.  Set  the  bottle  where  it  will  be  ex- 
posed to  the  sun  for  a month  (shaking  it  up  once  a week);  then 
strain  through  a fine  wire  or  cloth  sieve,  and  keep  tightly  corked. 

Row  to  Make  Transparent  Soap. — Slice  6 pounds  of  nice  bar  soap 
into  thin  shavings,  put  into  a brass,  tin,  or  copper  kettle,  with 
2 quarts  of  alcohol,  and  heat  it  gradually  over  a slow  fire,  stir- 
ring till  all  the  soap  is  dissolved;  then  add  one  ounce  of  sassa- 
fras, and  stir  till  all  is  mixed.  You  will  then  pour  into  pans  1% 
inches  deep;  and,  when  cold,  cut  into  bars  or  cakes  as  may  be 
desired. 

To  Make  Self-raising  Flour  — This  is  made  by  adding  4 pounds 
of  the  following  mixture  to  every  100  pounds  of  flour,  and  then 
mixing  all  completely.  It  must  be  kept  perfectly  dry.  and,  in 
using,  mix  quickly  and  put  into  the  oven  at  once . Here  is  the 
mizture  referred  to  above:  carbonate  of  soda,  56  pounds,  tartaric 
acid,  28  pounds,  potato-flour,  112  pounds.  Having  used  bread 
made  from  self-raising  flour,  we  can  testify  that  it  is  good. 

To  make  Solid  Candies  from  common  card. — Dissolve  % lb.  of 
alum  and  lb.  saltpetre  in  ]/2  pint  of  water  on  a slow  fire;  then 
take  3 lbs.  of  lard,  cut  into  small  pieces,  and  put  into  the  pot 
with  this  solution,  stirring  it  constantly  over  ^ very  moderate 
fire  until  the  lard  is  dissolved;  then  let  it  simmei  until  all  steam 
ceases  to  rise,  and  remove  it  at  once  from  the  fire.  If  you  leave 
it  too  long  it  will  get  discolored.  These  candies  are  harder  and 
better  than  those  made  from  tallow. 

How  to  Make  Oroide  Gold. — Spanish  copper,  xb  parts;  silver,  4 
parts;  gold,  I part.  Melt  together. 
ft  mke  Remmting  Mixture,  foe  removing  ipease-spot* 


B0OK  OF  KNOWLEDGE. 


m 


Aqua-ammonia,  2 ounces;  soft  water,  I quart;  saltpetre,  I tea- 
spoonful; variegated  soap,  i ounce.  Mix  all,  shake  well,  and  it 
will  be  a little  better  to  stand  a few  hours  or  days  before  using, 
which  gives  the  soap  a chance  to  dissolve. 

Directions. — Pour  upon  the  place  a sufficient  amount  to  well 
cover  any  grease  or  oil  which  may  get  spilled  or  daubed  upon 
coats,  pants,  carpets,  etc.,  9ponging  and  rubbing  well,  and  ap- 
plying again  if  necessary  to  saponify  the  grease  in  the  garment; 
then  wash  off  with  clear  cold  water. 

To  make  Magic  Copying  or  impression  or  Duplicating  Paper. — To 
make  black  paper,  lampblack  mixed  with  cold  lard.?  Red  paper, 
Venetian  red  mixed  with  lard.  Blue  paper,  prussian  blue  mixed 
with  lard.  Green  paper,  chrome  green  mixed  with  lard.  The 
above  ingredients  to  be  mixed  to  the  consistencey  of  thick  paste, 
and  to  be  applied  to  the  paper  with  a rag  or  brush;  then  take  a 
flannel  rag  and  rub  till  the  color  ceases  coming  off.  Cut  your 
sheets  4 inches  wide  and  6 inches  long;  put  8 sheets  together,  2 
of  each  color,  and  sell  for  25  cents  per  package. 

Directions  for  Writing  with  this  Paper, — Lay  down  your  paper 
upon  which  you  wish  to  write,  then  lay  on  the  copying  paper, 
and  over  this  lay  any  scrap  of  paper  you  choose;  then  take  any 
hard-pointed  substance,  and  write  as  you  would  with  a pen.  To 
take  impressions  of  flowers,  leaves,  etc.,  press  them  between 
this  paper  and  a sheet  of  clean  white  paper,  and  then  lay  the 
leaf  on  another  clean  sheet  of  paper,  and  press  the  paper  gently 
over  it 


